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Rainbow Kale and Pasta Soup


  • 1/2 white onion approx. 4 oz.
  • 3 oz. of celery
  • 3 oz. of carrots
  • 4 cloves of garlic
  • 1-2 tablespoons olive oil
  • 4 cups of vegetable stock
  • 1 oz. rainbow kale large veins removed
  • 5 oz. red lentil noodles or other noodles, see notes
  • salt and pepper to taste
  • 1/2 lemon
  • Parmesan for serving optional


  1. First, finely chop the onion. You want to really make sure and chop well here because we will not be blending the final texture of this soup (like many soups). So you don’t want large pieces of onion at the end, or at least I don’t. I actually put the onion in my food processor and pulsed a few times. This made the process super quick and also it was very effective.
  2. In a large pot cook the onion in one tablespoon of oil over medium/high heat for 2-3 minutes. Season with some salt and pepper. You can chop the other vegetables during this time so long as you keep an eye on the onions so they don’t burn or stick to the pot too much. Add the celery and carrots, season with a little more salt and pepper, and cook for another 1-2 minutes until softened. If you notice that things are sticking to the pot too much, add a little more oil. Add in the minced garlic and cook for another 1-2 minutes.
  3. Now add the 4 cups of vegetable stock to the pot, turn the heat down to low, cover, and allow to cook for 20-25 minutes while you prepare the pasta.
  4. Now add the one cup of pasta water to the soup along with the pasta and chopped kale. Allow to cook for another couple of minutes just so everything gets nice and warm and the kale begins to cook just a little. Taste and add more salt and pepper to your liking.