Tuesday, October 22, 2013

souppp.

so i think it's safe to say that the weather is definitely changing around here. fall is quickly slipping away and winter is right around the corner. i am not complaining because i totally dig this weather (i am crazy, i know), but seriously i have been cold for a solid week now. you know the feeling when you can't get warm even with those fuzzy socks and ten blankets piled on top of you? ha. my bones are chilled! i decided to make this soup in hopes of a few minutes of relief. oh and it did not disappoint! it was so fresh and delicious and it honestly warmed my body and my soul. i plan to cozy up on the couch with my blankets and a bowl of this soup again and again- for the rest of the week.
ingredients: 6 pieces of bacon, 1 onion- chopped, 4 garlic cloves- minced, 2 cups kale- chopped, 3 carrots- sliced, 1 can tomato paste, 1 cup pumpkin puree, 1tB. thyme, 2tB. oregano, 1 cup gf shell patsa, 1 can white beans, grated parmesean cheese, 2 cans of chicken broth, 2 cups water, salt and pepper to taste

directions: cook bacon in the bottom of a chili pot, remove when crispy. cook onions, carrots, and kale in the bacon drippings, until they begin to soften. then add garlic and cook for a few more minutes. season all veggies with salt and pepper. stir in fresh herbs, tomato paste, and pumpkin puree. add pasta, beans, chicken broth, and water. bring to a boil and cook for about 8-10 minutes. reduce heat, add bacon, and simmer for about 15-30 minutes. the soup should thicken during this time.
**we decided to add the grated parmesan cheese to each bowl since we have a few dairy free friends. if dairy is your friend then you can add 1/4 cup of cheese to the pot a few minutes before serving.
**also for our vegetarian friends- just leave out the bacon (gasp) and enjoy!

recipe adapted from the little red house- one of my all time favorite blogs. sheena's recipes are some of the most comforting and homey that i have ever tried. please go check her out!

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