We love soup. There is something about a warm bowl of soup on a chilly evening that just makes my day. We made this soup over a week ago and I forgot to share the recipe! I put in too much pasta because I was not paying attention so it was a tad thicker than I wanted but it was still delicious!
2T evoo
1 yellow onion, diced
salt, pepper, red pepper flakes
6 cloves garlic, minced
6c low sodium chicken or veggie stock
1 pound lean pork chorizo
1c whole wheat pasta
6c kale, torn into pieces with stems removed
1/4c grated manchego
In a large saucepan, heat evoo. Sautée onions until translucent. Add herbs and garlic, cook for 1 minute. Add chicken stock and bring to a simmer.
Meanwhile, in a frying pan, cook chorizo until cooked through. Set aside on a paper towel covered plate to collect any excess fat.
Add whole wheat pasta to broth. Cook 8 minutes. Stir in kale, cook for 2 minutes. Stir in cheese and sausage and serve!
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