Meet Miss February.
This soup is Miss February in the 2015 Pretty/Hungry Recipe Calendar. Have you snagged your copy yet? Because it’s not too late. (Although it’s kinda too late since we’re two months into 2015… but what I mean is, it’s not too late for you to get a calendar if you want one. We still have ten delicious months to go!!) Order one here!
Anyway, I love this soup. It’s everything I want in a meal. Budget-friendly, cozy and delicious, plant-based! If you own the calendar… have you made it yet?? We made it last night! (Along with some yummy charred bread slices.) All tummies were very very pleased.
It hardly feels like soup weather in my neck of the woods, what with all this unseasonable warmth! But I’m hearing rumors that there’s plenty of snow n’ such in other areas of the country, so this soup will be perfect for those of you hunkered down in your houses to wait out snowstorms. And speaking of waiting out snowstorms, perhaps you would also enjoy a cozy Salted Caramel Mocha for dessert? (I’m pretty much required to slip this mocha into conversations whenever possible, since it completely and utterly rules my life and consumes my waking thoughts.) I know. I’m sorry. Really. I try to shut up about the mocha, but it’s like word-vomit!
The point is. The soup is lovely and wonderful, and you should plan to make a pot this week! Simple, elegant, nourishing food is my jam.
- 1 Tbsp. olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 Tbsp. fresh thyme (or ½ Tbsp. dried)
- 1 ½ tsp. sea salt (+ more to taste)
- ½ tsp. pepper
- 2 cans crushed tomatoes (14 oz. size)
- 3-4 stalks kale, torn and washed
- 2 cans water
- 1 cup pasta of choice
- ½ C. Parmesan cheese (optional)
- In a large saucepan or Dutch oven, heat the oil and add the sliced onion, sauteeing to caramelize, about 8 minutes. Add in the carrots, celery, garlic, thyme, salt & pepper and cook about 6 more minutes over medium heat. Add in the canned tomatoes and water, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pan. Simmer vegetables for 15 minutes, then add pasta and simmer another 8-10 minutes. Taste and adjust salt & pepper, if needed. Garnish with Parmesan cheese and a little more fresh thyme.