Kale Noodle Soup

Seasons change, but the classics don’t. As fall hits the country—and finally arrives here in Arizona!— everyone is clamoring for their favorites. But next time you’ve got a hankering for some chicken-noodle, give this one a shot. It’s got everything you love about that savory staple with the added benefits of our favorite leafy-green.

Making soup from scratch is incredibly easy and allows you to know exactly what is going into your bowl. So many of those store bought soups—canned and seemingly “fresh”— are loaded with sodium (Hi, blood pressure! Get it?), preservatives, and veggies of mysterious freshness. This way, you get to enjoy those savory flavors with only a bit more effort. Give it a try!

Kale Noodle Soup (vegan)

Yield: 6-8 servings


3 tablespoons extra virgin olive oil

1 yellow onion, chopped

3 cloves garlic, minced

3 large carrots, sliced

4 stalks celery, chopped

1.5 cups white mushrooms, chopped

3 cups kale leaves

1/2 package of capellini pasta

8 cups veggie stock

4 cups water

salt + pepper


1) Heat the oil over medium heat. Add the onion, garlic, carrots, celery and mushrooms to the pot and saute for 6 minutes.

2) Add the veggie stock, water, salt and pepper. Bring to a boil. Add the kale. Reduce heat and simmer for 20 minutes.

3) Add the noodles and cook for 5 minutes. Remove from heat! Enjoy!

Recipe adapted from Nom Yourself

SoupsKristen CarliComment