While our weather has been warmer than usual for Spring in Oregon we have still made time for soup.
This is a good recipe to make when you have leftover kale from making a salad.
CHUNKY TOMATO VEGGIE SOUP
1 Red or Yellow Onion, peeled and diced
1-1/2 to 2 cups chopped Celery
4 cloves Garlic, minced
3 medium-large Carrots, sliced in rounds
1 small Green Pepper, diced
2 - 14.5 oz cans of no-sodium Diced Tomatoes (I use fire-roasted)
1/4 cup no sodium added Tomato Paste
6 cups Water
2 tsp No Beef Bouillon or Vegetable Bouillon
1 - 14 oz can Chickpeas, drained and rinsed
4 large handfuls of chopped Kale
2 cups uncooked Pasta such as shells or Conchiglie (I used the one in the link)
1 tsp Italian Seasoning
1/2 tsp Red Pepper Flakes
Ground Black Pepper to taste
* optional - Sourdough bread for dipping
1. In a large soup pot add about 1/2 cup of water and the onion, celery, garlic, carrots, and green pepper. Stir and cook until they have softened a bit. If the water evaporates, add a little more to prevent sticking.
2. To the pot add the cans of diced tomatoes and tomato paste. Stir.
3. Add the water and bouillon and stir to combine. Bring to a boil.
4. Add chickpeas, kale, pasta, Italian seasoning, and red pepper flakes. Bring back to a boil and reduce heat to simmer. Cover and cook for 15 minutes or until pasta is done. You don't want to overcook the pasta.
5. Serve in large bowl with bread on the side if desired.
This makes a large batch of soup with enough for leftovers the next day depending on how many people you are serving. I do find that when I make it I need to add a little water when reheating it the next day as the pasta can absorb quite a bit overnight.
- Bon Appetit
" If soup isn't hot enough to make a grown man wince, it's undrinkable." - Terri Guillemets