I am clearly not at all ready for “real” fall, as I sit here groaning about how darned cold I am – to no one in particular, I might add – until you read this, that is – and it’s still in the 40s. At least I have this soup to keep me warm.
- 2 slices bacon (optional)
- olive oil
- one small onion, diced
- 2 garlic cloves, diced
- 2 teaspoons dried thyme
- crushed red pepper
- (1) 28 ounce can fire roasted crushed tomatoes
- 4 cups chicken or vegetable broth, plus additional to thin soup as needed
- 3 ribs of celery, sliced on the bias into 1/2 inch pieces, then halved
- 4 large leaves of kale, stems removed, washed well and sliced into 1-inch pieces.
- (1) 15 ounce can cannellini beans, with liquid
- 1 cup small pasta
- salt and pepper
- Heat 2 tablespoons oil in medium stock pot over medium heat. If using bacon, cook to desired doneness, then remove to a plate lined with paper towels to cool. Add onion and garlic and cook until onion is translucent, about 5 minutes.
- Add thyme and crushed red pepper (to taste - you make it as spicy as you want. I'm good with that.) and stir, cook for 1 minute. Add broth and tomatoes, stir to combine.
- Add celery and kale, then beans, liquid from the beans, and pasta, and cook over medium heat until pasta is cooked through, about 20-25 minutes. Salt and pepper to taste. Add additional broth if soup becomes too thick - you will probably need additional broth if you have the soup as leftovers, as the pasta will absorb liquid while it sits. Top with crumbled bacon and grated parmigiano cheese. Viola - you are now warm to the core.
Dinner tonight: Either leftover Poultry-herder’s pie or Hearty Pasta Fagioli – it’s really a toss up now at 3:21 in the afternoon, and, yes, I am freezing, so maybe soup is the way to go. I am, however, going to make vanilla ice cream and an apple cake, so things are not nearly as boring as they might have initially seemed. And the ice cream will NOT make me more cold – don’t even think like that, ok?