Chunky kale soup with tofu noodles

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)
  
   

Directions 

1. In a soup pot, heat oil over medium heat and cook onions, carrot, celery, garlic, thyme and hot pepper flakes for about 5 minutes or until softened.  
2. Add potatoes, kale and broth. Bring to boil.
3. Rinse tofu noodles well under hot water and drain; add to pot. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender when pierced with fork.
4. Ladle into soup bowls and sprinkle with cheese, if using.