Wednesday, February 22, 2012

Get Your Veg On

I've been on a soup kick lately.  To feed my addiction, I created a variation to my soba noodle soup.  This soup is a bit heartier but it's just as fast and equally as satisfying. 

Here's the recipe:

Kale & Pasta Soup

-3 cartons of low-sodium vegetable stock
-1 small bunch of kale, chopped
-3/4 of a can of chick peas, rinsed
-2 carrots, peeled and chopped
-2 celery stalks, chopped
-1/2 yellow onion, chopped
-1 clove garlic, chopped
-1-2 T. olive oil
-1 cup of pasta
-1-2 bay leaves
-salt and pepper to taste

Sauté carrots, celery, onion, and garlic in olive oil until slightly soft.  Add stock, bay leaves and bring to boil.  Once boiling, bring back down to a simmer and add chick peas and kale once the veggies are soft.  Add pasta that you've cooked separately.  Serve with crusty french bread/rolls.  Serves 4-6

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