Rustic Kale and Tomato Soup

Rustic Kale and Tomato Soup

This creamy soup with tomatoes, kale and pasta is delicious and leftovers work great for lunch.




1 tablespoon olive oil

1 yellow onion, chopped

5 garlic cloves, peeled and chopped

2 pounds tomatoes (we used heirloom)

6 cups chicken or vegetable broth

1 head green kale, torn from stems

2 cups pasta (we used Baia Kamut)

1 cup half and half

salt and pepper to taste

Parmesan cheese for garnish



Core the tomatoes and roughly chop. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender. Add the tomatoes, chicken or vegetable stock and kale and bring to a boil. Turn the heat down to medium and continue to cook for 10 minutes to allow the flavors to meld.

Add the pasta and cook until al dente. (We love using the Baia pasta for this dish because the pasta holds up well and doesn't get mushy).

Add the half and half, stir and season with salt and pepper. Remove from heat. Serve and garnish with Parmesan cheese.


vegetable plate

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