Ingredients

4 Servings

Produce

  • Carrots 2

  • Yellow Corn on the Cob 1

  • Garlic Cloves 7

  • Kale Leaves 5

  • Yellow Onion 1/2

Spices

  • Kosher Salt 1 pinch

Dry Goods

  • Egg Noodles 2 1/2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 4 cups

Preparation

  1. Prepare Vegetables

    Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

    • 5 , destemed, chopped Kale Leaves
    • 2 , sliced diagonally Carrots
    • 1/2 , diced Yellow Onion
    • 7 , chopped Garlic Cloves
    • 1 , shucked, kernels removed Yellow Corn on the Cob

  2. Build The Soup

    In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 4 cups Vegetable Stock
    • 1 pinch Kosher Salt

  3. Add Egg Noodles

    Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

    • 2 1/2 cups , dry Egg Noodles

  4. Serve

    Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.

Suggested Meals

Gluten Free

Pumpkin Pancakes

Vegetable &

Sausage Ramen

Philly Beef Burger

with Avocado

Garlic

Shrimp

PB&J

Smoothie

Nutrition

  Amount per
serving		 Daily value percentage
Calories 350 kcal  
Low Fat 11 g 14%
Total Saturated Fat 2 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 25 mg 9%
Low Sodium 440 mg 20%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 7 g 25%
Sugars Total 12 g  
Protein 16 g 32%
Excellent Source: Vitamin C 136 mg 150%
Calcium Ca 200 mg 15%
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By Innit Culinary Team