Veggie Noodle Soup

• 1 teaspoon Olive Oil
• 1 teaspoon Minced Garlic
• 1 whole Large Leek, Sliced Into Thin Strips
• 2-1/2 cups Kale, Coarsely Chopped
• 1/2 whole Large Red Bell Pepper, Stem And Seeds Removed, Then Coarsely Chopped
• 1 can (14 Oz. Size) No Salt Added Diced Tomatoes With Juice
• 4 cups Low Sodium Vegetable Broth
• 4 whole Medium Tomatoes, Seeded And Coarsely Chopped
• 1/2 teaspoons Dried Basil Leaves
• 1/4 teaspoons Fresh Ground Black Pepper
• 1 cup Dry Whole Wheat Elbow Macaroni
• Salt And Pepper, to taste

1. In a large soup pot, heat olive oil over medium heat. Add minced garlic and saute until fragrant. Add sliced leeks, kale and red pepper and saute until slightly softened, about 4 minutes. Add canned diced tomatoes and vegetable broth and heat to a simmer. Add chopped tomatoes, dried basil and black pepper and reduce heat to low.
2. In a large pot of boiling water, cook elbow macaroni according to package instructions for al dente. This should be about 6 minutes. Drain and rinse the noodles, then add noodles into the soup. Simmer on low for 5-6 minutes prior to serving.
3. Nutrition per 1 1/4 cup: 180 calories, 2 g fat, 14 g protein, 25 g carbohydrates, 4.3 g fiber

olive oil, garlic, red bell pepper, no salt, vegetable broth, tomatoes, basil, ubc, whole wheat elbow macaroni, salt

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