Chunky kale soup with tofu noodles | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola or extra virgin olive oil
• 2 small onions, chopped
• 1 each carrot and stalk celery, chopped
• 3 cloves garlic, minced
• 1 1/2 tsp (7 mL) dried thyme leaves
• 1/4 tsp (1 mL) hot pepper flakes
• 2 yellow fleshed potatoes (about 12 oz/375 g), peeled and chopped
• 1 container (5 oz/142 g) baby kale or kale blend
• 6 cups (1.5 L) no salt added beef broth
• 1 pkg (226 g) tofu spaghetti shaped noodles, drained
• 2 tbsp (30 mL) grated Parmesan cheese (optional)