Vegetable Noodle Soup

• 2 Tablespoons Olive Oil
• 1 Onion, Diced
• 2 cloves Garlic, Minced
• 2 cups Chopped Celery
• 1 cup Chopped Carrots
• 24 ounces, fluid Canned Diced Tomatoes
• 4 cups Vegetable Broth
• 1 cup Cauliflower Florets
• 1-1/2 cup Shelled Pasta
• 1 teaspoon Italian Seasoning
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Pepper
• 2 cups Kale, De-stemmed And Torn In Pieces
• 1 cup Purple Cabbage Chopped

1. In a large pot, add oil and bring to medium-high heat. Add onion and garlic and saute for 2 minutes, stirring occasionally. Stir in celery and carrots and cook for about 2-3 minutes, until slightly softened.
2. Add diced tomatoes and vegetable broth and bring to a boil. Stir in cauliflower and pasta. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Stir in Italian seasoning, salt and pepper, kale, and cabbage. Simmer for an addition 2-3 minutes. Serve immediately.

olive oil, onion, garlic, celery, carrots, tomatoes, vegetable broth, cauliflower, pasta, italian seasoning, salt, pepper, in, purple cabbage

Taken from tastykitchen.com/recipes/soups/vegetable-noodle-soup/ (may not work)