This tastes amazing. The secret is a good vegetable broth. We make our own out of peelings of all organic vegetables. So good.

Noodle Soup with Kale (Serves 4)

• 1 large onion, diced
• 3 celery stalks, thinly sliced
• 3 carrots, cut in matchsticks
• 6 cups vegetable stock
• 1 tablespoon salt free substitute (I love Costco’s No Salt Organic)
• ½ teaspoon marjoram
• ½ teaspoon crushed sage
• ¼ teaspoon dried rosemary
• Freshly ground pepper to taste
• 3 cups fusilli pasta or your favorite noodle broken in pieces
• 4 to 5 stalks of kale, torn in small pieces

Optional (if you want it more vegetable dense):

• 1 ½ cups frozen peas
• 1 ½ cups cabbage, sliced finely

Add the onion, celery, carrots, vegetable stock, and all spices to a large pan. Stir well and cook for 20 minutes.

Add the pasta and continue to cook for another 5 minutes,

Now add the kale and cook until tender (approximately 12 to 15 minutes.)

Serve and enjoy.