tablespoon olive oil
strips of smoked bacon, finely chopped
clove garlic, peeled and finely chopped
carrots, washed and finely chopped
sticks of celery, finely chopped
zucchini, finely chopped
small leek, washed and finely chopped
teaspoon dried oregano
14 1/2 ounce can chopped plum tomatoes
large potato, scrubbed and diced
cup Romanesco cauliflower or cauliflower florets
15 1/2 ounce can chickpeas, drained and rinsed
cup (one 1-qt. container) reduced-sodium vegetable broth, preferably organic
Large handful curly kale, stalks removed, chopped (about 2 cups)
cup mixed small pasta shapes or broken spaghetti
Small bunch of fresh basil (optional)
Sea salt and freshly ground pepper
tablespoons freshly grated Parmesan cheese
- 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.
- 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).
- 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.
- 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.
Nutrition Facts(Cup-of-Garden Soup)
- Per serving:
- 245 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 9 mg chol.,
- 760 mg sodium,
- 36 g carb.,
- 6 g fiber,
- 9 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet