this was dinner last night and it was easy and good.
super duper healthy, and the kids ate it.
winner in my book!
i got it from this blog, with a few adjustments.
6 slices of bacon
1 small onion
4 garlic cloves, minced
1-2 cups of chopped kale
handful of baby carrots, sliced
squeeze of tomato paste
1 cup of pumpkin puree
1 TB fresh thyme
2 TB fresh oregano
1 bay leaf
1/2 cup of small pasta (I used elbow)
1 can of white beans
handful of grated parmesan cheese
+ a small piece--about an inch--of Parmesan cheese rind (optional)
4 cups chicken broth
2 cups of water
(it may seem like a lot of liquid, but the pasta absorbs some)
salt and pepper to taste
Cook bacon in your soup pot until crispy, remove from pan.
Add onions, kale, and carrots to the bacon drippings and sauté until they begin to soften.
Add garlic and sauté for a few minutes more. Season with salt and pepper.
Stir in fresh herbs, bay leaf, tomato paste, and pumpkin puree.
Add chicken broth, water, beans, parm rind and pasta. Bring to a boil and cook 5 minutes.
Reduce heat and simmer until you're ready to serve, or turn it off and then heat it up again when you're ready.
Remove the Parmesan rind.
Ladle into bowls, and top with crumbled bacon and sprinkle with cheese.
Serve with toasted sourdough.