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A meal-worthy vegan vegetable pasta soup with a little bit of everything: delicious vegetable broth, fire-roasted tomatoes, kale, carrots, thyme, and toothsome pasta.
Print Recipe
Vegetable Pasta Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A meal-worthy vegan vegetable pasta soup with a little bit of everything: delicious vegetable broth, fire-roasted tomatoes, kale, carrots, thyme and toothsome campanelle pasta. 

Recipe Type: Dinner
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion diced
  • 4 celery ribs diced
  • 3 carrots diced
  • 4 cloves garlic, smashed, peeled, and minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes (I prefer fire-roasted)
  • 1 quart Imagine® Organic Vegetable Broth
  • 1 - 2 cups water, as needed
  • 1 bunch lacinato kale, stems removed and chopped
  • 6 ounces campanelle pasta or other large pasta
  • 2 tablespoons thyme leaves, plus more for garnish
Instructions
  1. Heat oil in a large 3-quart dutch oven or soup pot oven medium heat. Add the onion, celery, carrots, garlic, spices, and sea salt, and sauté until tender, 7 - 10 minutes.
  2. Stir in tomato paste and crushed tomatoes, then add broth and 1 cup water. Bring mixture to a gentle boil. Add kale, pasta, and thyme leaves; stirring frequently (the pasta tends to stick to the bottom of the pan), cook until pasta is al dente. If needed, as pasta cooks, add up to 1 more cup water in ¼ cup increments to keep things soupy.
  3. Ladle into bowls, garnish with thyme, and serve immediately.
  4. Leftovers can be reheated over medium-low heat on the stovetop. Add a splash of water or broth as needed.