1 brown onion, diced
1-4 cloves garlic, minced
1 (400 g) can stewed or fire-roasted tomatoes
1 Tbsp tomato paste
1 bay leaf
1/4 tsp salt
1 large carrot, diced
6 cups of hot water (or vegetable stock)
2/3 cup macaroni or other pasta
2 cups chopped kale, packed
1/2 cup frozen peas or tinned chickpeas
2 Tbsp chopped fresh marjoram and rosemary
Lemon zest and parmesan to taste
Heat a few tablespoons of olive oil in the soup pot and add onions. Cook over medium heat, stirring occasionally, for 10 minutes. In the last minute of cooking, add the garlic.
Add tomatoes to the pot and simmer for another 4-5 minutes. Add the carrot and the water and bring to a boil. Add the tomato paste, bay leaf, and salt and cook until the carrots begin to soften.
Add pasta and stir often, making sure it doesn’t stick to the bottom of the pan as it cooks.
Once the pasta is al dente, add in kale, peas and salt to taste. Cook for another minute or two until the kale and peas are heated through.
Ladle soup into bowls and garnish with herbs, lemon zest, pepper and parmesan to taste.
Credits: Lolo from VeganYumYum
Photo Credits: Shelly from vegetarian 'Ventures