Vegetable Noodle Soup
Light and Satisfying
8 cups Homemade Chicken or Turkey Broth
6 cloves Garlic
3 Celery Stalks
2 cups Kale
1/4 cup Parsley
To taste Salt and Pepper
2-3 tbsps Olive Oil
Heat the olive oil in a large stockpot on a medium to low heat.
Add the garlic, onions and a pinch of salt.
Let simmer until the garlic begins to brown slightly and the onions begin to soften (about 5 mins)
Add tomatoes, carrots, and celery. Continue to cook for another five mintues, while stirring occasionally.
Pour in Chicken/Turkey Stock Bring to a boil and then turn down to simmer for 15 minutes
Create vegetable noodles by cutting the zucchini in a spiral slicer. Chop the left over zucchini from the slicer into disc shapes, which will also be added to the soup.
Add the Kale, Parsley, zucchini noodles and discs into the soup and let simmer for 5 minutes.
Add salt and pepper to taste. Remove from heat and serve.