Fennel and Carrot Soup with Chicken and Kale
October 5, 2016

Fennel and Carrot Soup with Chicken and Kale
- 2 pounds Carrots chopped
- 2 large fennel bulbs chopped
- 2 quarts Chicken Stock
- 1 pound Ground Chicken
- 1 small Onion diced
- 3 ribs Celery diced
- 3 cloves Garlic minced
- 1/2 tablespoon Smoked Paprika
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Chopped Fresh Oregano
- 1 teaspoon Cumin
- 1 bunch Kale stems removed and leaved ripped into small peices
- 1 can small red beans strained and rinsed
- 1 pound Ditalini Pasta
Instructions
- Put the carrot and fennel on a pan and toss with salt and olive oil. Roast at 450 for about 25 minutes, stirring once to help brown evenly.
- Add the roasted veggies to the chicken broth and simmer for 15 minutes. Blend until smooth.
- Cook the chicken onion and celery in some olive oil in a large dutch oven or soup pot. Cook about 20 minutes to really break up the chicken and brown things up a bit.
- Add in the garlic and cook 2 minutes. Add in the blended broth and stir.
- Add all the spices and herbs, and the kale and beans. Bring to a simmer.
- Meanwhile bring water to a simmer and cook the pasta. Cook a little less than you normally would, leaving the pasta with a bit of a bite. Strain and reserve 2 cups of the pasta cooking water.
- Add the pasta to the pot with the soup along with the pasta water to thin it out a little. Stir well and bring to a simmer. Remove from heat and serve!