This creamy rustic soup is both deliciously brothy and satisfyingly hearty. Made with late summer tomatoes, kale and pasta, this soup easily goes from a dinner that smells amazing while bubbling on the stove, to lunch leftovers you look forward to.
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 remove from heat.
Season with salt and pepper. Serve and garnish with Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4264 | ||
Calories from Fat: 2580 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 286.6g | 382 % | |
Saturated Fat 84g | 420 % | |
Monounsaturated Fat 117.7g | ||
Polyunsanturated Fat 60.5g | ||
Cholesterol 1443.1mg | 444 % | |
Sodium 1359.1mg | 47 % | |
Potassium 4258.6mg | 112 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 43.4g | ||
Protein 353g | 504 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4264
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