If you're a soup fan, you'll love this recipe. Packed with healthy veggies, it has a variety of textures, bold flavor and it's a wonderful bowl of comfort!
INGREDIENTS
- 6 slices bacon- 4 cloves garlic- 1 yellow onion- 3 stalks celery-2 cups kale pieces-1/4 cup basil-64 oz beef broth- oregano, thyme, salt and pepper
INGREDIENTS
-15 oz diced tomatoes-15 oz red kidney beans-2 cups uncooked penne pasta-2 bay leaves-1/2 cup parmesan cheese
STEP 1
In a Dutch oven or large cast iron pan, cook the bacon pieces over medium heat until crispy. Drain grease from pan but don't remove bacon.
STEP 2
Add the olive oil, garlic, onion, celery, kale, basil, salt, pepper, oregano and thyme. Cook until the veggies are soft and fragrant, about 5 minutes.
STEP 3
Add the broth, tomatoes, beans, pasta and bay leaves. Bring to a boil over medium-high heat.
STEP 4
Reduce heat to medium-low and simmer for 20 minutes, or until pasta is cooked through. Discard the bay leaves. over the tops!
RECIPE NOTE
Add red pepper flakes and/or cayenne pepper to the soup for a spicy kick!
Replace bacon with 1/2 pound of ground beef, if desired.