In a large pot, heat oil over medium heat and add onion, carrots, and celery. Sauté until tender and about 5-6 minutes.
Add the garlic and saute for 30-60 seconds until fragrant.
Add dried thyme and cook for 30 seconds until fragrant.
Now add the broth, pasta, bay leaves, salt, and pepper. Turn heat up to get broth boiling and then turn down to a medium simmer. Cook for 8-10 minutes until pasta is al dente.
Add the chopped kale and cook for 1-2 minutes until wilted. Taste for seasoning and add more if needed. Add meatballs to the bowls and ladle soup on top. See note for serving/topping ideas. Enjoy!
Notes
VEGAN MEATBALLS: I love this soup with my homemade meatball recipe, but I've also tried it with Gardein Vegan Meatballs and it was delicious. If you use the store-bought, make sure to cook according to package instructions before adding them to the soup. Pasta - If you can't find acini de pepe, you can also use ditalini, stelline, or any type of tiny pasta. You can use orzo, but I would recommend reducing the amount to ½ cup or adding more broth to the recipe so it doesn't take over the soup. SERVING: Serve with crusty bread and top with Vegan Parmesan Cheese, Crushed Red Pepper Flakes, Fresh-Cut Parsley, Squeeze of Lemon, and Fresh-Cracked Pepper. Nutritional info doesn't include the vegan meatballs. You can find that under my meatball recipe post or on the package if you use store-bought. Cook time doesn't include homemade vegan meatballs.