Ingredients Jump to Instructions ↓

  1. 1 Tbsp. olive oil

  2. 2 strips of smoked bacon, finely chopped

  3. 1 clove garlic, peeled and finely chopped

  4. 1 medium red onion, peeled, halved and finely chopped

  5. 2 carrots, washed and finely chopped

  6. 2 sticks of celery, finely chopped

  7. 1 zucchini, finely chopped

  8. 1 small leek, washed and finely chopped

  9. 1/2 tsp. dried oregano

  10. 1 bay leaf

  11. 2 14 1/2-oz cans chopped plum tomatoes

  12. 1 large potato, scrubbed and diced

  13. 1 cup Romanesco cauliflower or cauliflower florets

  14. 1 15 1/2-oz. can chickpeas, drained and rinsed

  15. 4 cups (one 1-qt. container) reduced-sodium vegetable broth, preferably organic

  16. Large handful curly kale, stalks removed, chopped (about 2 cups)

  17. 1/2 cup mixed small pasta shapes or broken spaghetti

  18. Small bunch of fresh basil

  19. Sea salt and freshly ground pepper

  20. 5 Tbsp. freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions 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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