December 1, 2014
The world seems to be in love with all thinks kale and I am guilty as well. This week I harvested the remaining kale in the garden. In coming blogs I will share what I did with them. The soup below is a kale minestrone soup that just kept growing as I added things from the refrigerator. The little round pasta is farro orecchiette but you can use any pasta in the soup. Here is the recipe for this thick healthy and hearty soup.
1/2 cup dried beans, soaked in water overnight or 1 can kidney beans or chickpeas, drained and rinsed
2 ribs celery sliced 1/4 inch thick
2 carrots cut into 1/4 inch thick rounds
1 onion chopped
1 cup cauliflower florets broken into small pieces
1 chicken bullion cube, crushed
2 cups water
4 tablespoons minced parsley
2 cups diced plum tomatoes
2 tablespoons fresh rosemary, minced
2 cups kale torn into pieces
1 cup Swiss chard, torn into pieces
2 cups cooked orecchiette or 1 cup cooked orzo or elbows
Salt and pepper to taste
Grated Parmigiano Reggiano cheese for sprinkling on top
If using dried beans, drain water after soaking and place in pot; cover with water and cook until tender. Drain and set aside.
In a soup pot, heat the oil, add the celery, carrots, onion and cauliflower and cook several minutes to coat all in oil. Sprinkle the mixture with the bullion and mix to coat. Add the water, parsley, tomatoes, rosemary and kale. Bring mixture to boil, then lower heat to medium and cook for 5 minutes. Add the Swiss chard, beans, pasta and stir well. Cook for 3 minutes. Season with salt and pepper. Serve hot and sprinkle cheese over the top.