Saturday, April 02, 2011

Cup-of-Garden Soup
This is DEElish!!!  
And is chock full of great vegetables.
We loved it!!!


  • 1  Tbsp.  olive oil
  • 2  strips  of smoked bacon, finely chopped
  • 1  clove  garlic, peeled and finely chopped
  • 1  medium  red onion, peeled, halved and finely chopped
  • 2    carrots, washed and finely chopped
  • 2    sticks of celery, finely chopped
  • 1    zucchini, finely chopped
  • 1  small  leek, washed and finely chopped
  • 1/2  tsp.  dried oregano
  • 1    bay leaf
  • 2  14.5-oz cans  chopped plum tomatoes
  • 1  large  potato, scrubbed and diced
  • 1  cup  Romanesco cauliflower or cauliflower florets
  • 1  15.5-oz. can  chickpeas, drained and rinsed
  • 4  cups (one 1-qt. container)  reduced-sodium vegetable broth, preferably organic
  •     Large handful curly kale, stalks removed, chopped (about 2 cups)
  • 1/2  cup  mixed small pasta shapes or broken spaghetti
  •     Small bunch of fresh basil (optional)
  •     Sea salt and freshly ground pepper
  • 5  Tbsp.  freshly grated Parmesan cheese


1. Heat a large saucepan over medium heat and add the olive oil. Add the bacon and fry it gently until it starts to turn golden. Add the chopped garlic, onion, carrots, celery, zucchini, leek, oregano, and bay leaf. Cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
2. Add the cans of tomatoes, the chopped potato, cauliflower, drained chickpeas, and vegetable broth. Cover and bring to a boil. Turn down the heat and simmer for about 30 minutes, or until the potatoes are tender and cooked through (check by sticking one with a small knife).
3. Add 2 cups of water to the pan and return to boil. Once boiling, add kale and pasta and cook for 10 minutes more, or until the pasta is tender. If soup is too thick, thin it out with a little more broth or water.
4. If using the basil, tear the larger leaves into the soup and reserve the baby leaves for garnish. Season with a little pinch of salt and black pepper. Taste to check the flavors. Remove bay leaf and discard. Divide soup between serving bowls and sprinkle with the reserved basil leaves. Serve the Parmesan in a small bowl alongside to sprinkle over servings. Makes 8 servings.

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