The Pioneer Woman Tasty Kitchen
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Hearty Root Vegetable and Kale Soup

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Level: Easy

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Description

This soup is, for lack of a better word, awesome. The finished product is thick, warm and inviting. The root vegetables are soft and flavorful from the slow cooking on the stove top. The wine and nutmeg add complexity to the broth, which is soaked up by the noodles while cooking. For best results, eat the same day.

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Small Onion, Diced
  • 3 stalks Celery, Diced
  • 3 whole Medium Carrots, Diced
  • 2 whole Russet Potatoes, Diced
  • Salt And Pepper, to taste
  • 1-½ cup Chicken Stock Or Broth, Preferably Homemade
  • 3 cups Water
  • 1 Tablespoon Red Wine
  • 1 cup Ditalini Pasta Noodles, Uncooked
  • 4 cups Chopped Kale
  • ¼ teaspoons Nutmeg

Preparation

1. In a medium skillet, warm the olive oil over medium heat. Add the garlic, onion, celery, carrots and potatoes. Add salt and pepper to taste. Reduce to low heat and cook for 10-15 minutes, stirring occasionally.
2. Pour contents of skillet into a large soup pot. Place the soup pot on the warmed burner and add chicken broth, water and red wine.
3. Bring soup to a boil, then reduce heat and let it simmer for 40 minutes.
4. After 40 minutes, fold in the uncooked noodles, kale and nutmeg. Let it simmer another 20 minutes. Add more salt and pepper to taste. Enjoy!

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