A meal-worthy vegan vegetable pasta soup with a little bit of everything: delicious vegetable broth, fire-roasted tomatoes, kale, carrots, thyme and toothsome campanelle pasta.
Category: not set
Cuisine: not set
2 tablespoons extra virgin olive oil
1 medium red onion (diced)
4 celery ribs (diced)
3 carrots (diced)
4 cloves garlic (smashed, peeled, and minced)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes ((I prefer fire
1 quart Imagine® Organic Vegetable Broth
1 - 2 cups water (as needed)
1 bunch lacinato kale (stems removed and chopped)
6 ounces campanelle pasta (or other large pasta)
2 tablespoons thyme leaves (plus more for garnish)
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