Up until four weeks ago, my husband was not a soup fan. In fact, he only ate one kind: Campbell’s Chicken Noodle.
Yes, I know it’s bad for you. Like, really really bad.
Full of sodium? Check.
Cooked mechanically separated chicken? Check (and GROSS!).
Monosodium glutamate (MSG)? Check.
But what other option does a wife have when a few months after her wedding, the weather’s gotten colder and she’s planned soup for dinner… only to hear her newlywed husband says “this is the only soup I’ll eat, so don’t bother buying anything else.”
Being the loving wife she is, she bides her time, slowly grooms him to eat more vegetables and six years later makes an amazing bowl of hearty vegetable soup.
THIS is the soup that has transformed my husband. Evidence? Three BIG bowls, for three meals in a row (including breakfast). He’s requested it for lunch during the week and even did his own research on the benefits of eating soup.
Did you know that soup is often consumed for breakfast in the Japanese culture?
Yep, and you can thank Mr. Crumbs for that tid bit the next time you’re on Jeopardy. 😉
Saving some of those inspiring health details for later, here’s the scoop on the soup. It’s full of vegetables, includes protein-filled beans and if you use homemade bone broth, it contains digestive healing properties too.
- 1 Tbsp olive oil
- 2 carrots, diced
- 2 ribs of celery, diced
- 1 large onion, chopped
- 2 cloves garlic
- 1 can diced tomatoes with their juice
- 1 bay leaf
- 1 Tbsp dried sage
- 4 cups chicken broth (homemade preferably)
- 1 can cannellini beans, drained (or 2 cups homemade)
- 2 cups kale, chopped
- 6-8 ounces small dried pasta (elbow, shell, tubettini, etc.)
- grated Parmesan cheese for garnish (optional)
- salt and pepper to taste
- Heat olive oil and garlic in a large soup pot over medium high heat and sauté until the garlic is lightly browned. Add carrot, onion and celery and cook, stirring often, until vegetables start to soften and brown. Season with salt and pepper.
- Add tomatoes, bay leaf, sage and chicken broth. Simmer uncovered for approximately 30 minutes. Add the beans and kale and continue to simmer for 20-30 minutes. Season to taste with salt and pepper.
- About 15 minute before the soup is ready, cook pasta in a separate pot until al dente. Drain well and serve ½ - ¾ cup pasta in serving bowls. Ladle the soup over the pasta and sprinkle generously with grated cheese.
This recipe is incredibly versatile. Add any vegetables that may be lurking in your fridge or pantry: corn, green beans, asparagus, potatoes, peas or even squash.
As if homemade soup wasn’t enough, adding homemade bread and a green salad makes this meal well-suited for hosting good company.