Creamy, Chunky Vegetable Soup with Swiss Chard and Kale

Preperation time
20 m
Skills level

Serving size
4
Country of origin

Preparation time: 20 m
Cooking time: 60 m
Servings: 4

Ingredients

  • 3-4 large organic carrots
  • 1/2 sweet yellow onion, diced
  • 1 shallot, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • a good quality extra virgin olive oil
  • 1 1/2 - 2 cups dry pasta (fusilli bucati)
  • 1 container chicken stock (or vegetable stock)
  • 1 cup whole milk, warmed
  • 1 (28 ounce) can crushed tomato sauce with basil
  • 4 Swiss Chard leaves, cut into ribbons
  • 1 cup kale, chopped (no stems)
  • a dash tumeric
  • red chili flakes, cracked black pepper, pink Himalayan salt
  • a bunch of fresh thyme, bundled together
  • garnish: fresh chard ribbons, swirl sour cream, grated Pecorino Romano
  • ceramic covered cast iron skillet
  • string
Recipe Type:
Course:

Some meals just come together seamlessly, and this is one of those meals. I incorporated the veggies I had in the refrigerator, and leftover pasta and stock I had in the pantry. I added milk to make this creamy. You can also use cream which adds more calories. You may also omit the milk altogether. This is a great weeknight meal and especially good on a chilly rainy night or a cold winter’s night.

Start by adding a heavy drizzle of olive oil to the pan. Using a lemon grater, grate the garlic cloves into the pan. Stir for a few minutes, be sure the garlic doesn’t burn. You only want it to be translucent.

Wash, dry and peel the carrots and cut in half lengthwise and in half again lengthwise. Then chop into bite size pieces. Dice the onions. Add the carrots and onions to the pan. Let this simmer on low heat for a 5-6 minutes. Add in a few sprinkles of pink Himalayan salt, cracked black pepper and a dash of red chili flakes. Last, add in a dash of turmeric.

Next, add about ¾ container of broth and let it simmer on medium heat. Reserve the rest. In the meantime, rinse and dry the kale and the Swiss chard. Cut the chard into ribbons and chop the kale. You may add these to the pot. Tie up the bunch of thyme (a small handful is enough) and add to the pan. This will infuse the flavor into your soup without getting the sprigs/sticks in your soup.

Open the tomato sauce and add in ½ the can. Stir in the pasta and keep on medium high heat, but don’t let it boil. Cook the pasta for 10 minutes, then lower heat to medium. Warm 1 cup of milk and add it to the pan as well. Stir to incorporate your ingredients.

As this cooks, the pasta will absorb the liquid,  so you may add more tomato sauce or stock. And if you want it creamy, more warmed milk. Let this simmer about 1 hour and it will be ready to eat. Serve with freshly cut swiss chard ribbons on top and a swirl of sour cream and some naan or fresh bread. Enjoy!