A quick and easy veggie loaded soup made from pantry and freezer staples. On your table in just about 30 minutes.
In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup of the veggie broth until translucent and soft...about 4-5 minutes
Add kidney beans, kale, and noodles, and simmer another 2-3 minutes to warm through.
*This is a great use for leftover noodles.