Vegetable Soup

During the cold months, my recipe focus is on soups.  Soups are great comfort food and they warm you up from head to toe.  Today's soup recipe is loaded with lots and lots of great tasting veggies with some pancetta and pasta. Mmmm... delicious.     Top with some Parmesan cheese and serve with crusty bread.   Perfect for a light dinner or a great tasting lunch.

Vegetable Soup
From Bon Appetit
Ingredients

2 tablespoons olive oil, plus more

2 ounces pancetta, chopped

1 medium onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 large Yukon Gold potato, peeled, cut into ½” pieces

Kosher salt, freshly ground pepper

2 garlic cloves, finely chopped

1 28-oz. can whole tomatoes, drained

6 cups chicken broth

1 bay leaf

1 Parmesan rind

½ bunch Tuscan kale, bottom stems trimmed, sliced into ½” strips (about 4 cups)

1 cup cooked pasta, rice, and/or grains

Torn basil leaves and grated Parmesan (for serving)

Preparation

Heat oil in a Dutch oven or small stockpot over medium heat. Add pancetta and cook, stirring often, until pancetta is lightly browned around the edges and fat is partially rendered, about 5 minutes. Add onion, carrot, celery, and potato and season with salt and pepper. Cook, stirring often, until vegetables are softened and onion is translucent, 10–12 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, lightly breaking them up with your hands as you add to the pot; add chicken broth, bay leaf, and Parmesan rind. Bring to a simmer, season with salt and pepper, and add kale. Simmer until potatoes and kale are tender, 10–15 minutes. Remove from heat and add pasta, rice, and/or grains. Serve with basil, grated Parmesan, and a drizzle of olive oil.

Serves 8 

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