Step 1

In a soup pot over medium heat, sauté the onion in 1/4 cup of the veggie broth until soft and translucent, about 4 to 5 minutes

Step 2

Add the garlic, parsley, oregano, thyme, salt and pepper. Stir well and sauté 1 minute until fragrant.

Step 3

Add the frozen vegetables, crushed tomatoes, the rest of the carton of veggie broth. Stir well to combine.

Step 4

Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes to allow the veggies to become tender and the flavors to mingle.

Step 5

Add kidney beans, nutritional yeast, and kale, if using. Simmer another 2 to 3 minutes to warm through.

Step 6

Serve over cooked noodles with fresh chopped parsley to garnish.