I adapted this from my mother-in-law’s kale soup recipe. I’ve made a lot of soups with kale before, but she added spaghetti to hers which is a nice touch. I used a gluten free, brown rice and quinoa spaghetti I found at Trader Joe’s, but use whatever pasta you like.
I also found fresh, peeled and steamed fava beans at Trader Joe’s, which is a quick short cut. There’s quite a bit of work to making fresh fava beans so if I can find an easy way to do something, it’s happening. Using frozen would work just as well.
This recipe is very simple to make – just bring a pot of water to boil, chop everything up to toss in, let it cook and in less than 20 minutes, soup’s on the table!
Ingredients (serves 8 – 10)
1 bunch kale (I used lacinato) – washed, stems removed and chopped
1 medium onion – cut in half and thinly sliced
3 garlic cloves – thinly sliced
1 pint grape tomatoes – cut in half
8 ounces spaghetti – broken in half (or pasta of choice)
1 cup fava beans – fresh or frozen
10 cups water
2 teaspoons miso paste (or salt to taste)
½ teaspoon chili pepper flakes
½ teaspoon ground black pepper
Directions
1. Bring the water to a boil in a large soup pot. Remove a few teaspoons of boiling water and whisk it with the miso paste to remove any lumps, or mix in a blender.
2. Add in all ingredients except the kale and spaghetti and return to a boil.
3. Add the spaghetti/pasta and return to a boil. Set the timer for 2 minutes less than the pasta’s full cooking time (usually about 8 minutes) and stir gently to prevent pasta from clumping.
4. When the timer goes off, add the kale and cook for two minutes until kale is bright green and tender, but not completely wilted.
5. Adjust salt and pepper to taste if necessary.
6. Serve hot immediately.
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