Here is a delicious fall soup recipe I made last week. It was super tasty — great smoky flavor from bacon and the parmesan, tomato, kale, and white beans are a great combo.
I made a couple of small modifications. I didn’t have a parmesan rind so I omitted it. And instead of ditalini I used mini raviolis. Also subbed fresh kale for frozen.
Charlotte and I both gobbled it up.
Pasta, Kale, and White Bean Soup
Food Network Magazine
3 slices bacon, chopped
1 small onion, diced
3 carrots, cut into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/2 cup grated parmesan, plus 1 small piece rind
1 1/2 cups small pasta, such as ditalini (about 8 ounces)
1 15-ounce can white beans, drained and rinsed
1 cup frozen chopped kale, thawed and squeezed dry
Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes. Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil.
Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-kale-and-white-bean-soup-recipe/index.html?oc=linkback