Fennel and Carrot Soup with Chicken and Kale
A thick fennel and carrot broth is the base for this soup with chicken, kale, beans, and pasta
Servings: 6 people
Calories: 608kcal
Equipment
Ingredients
- 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 pieces
- 1 can small red beans strained and rinsed
- 1 pound ditalini pasta
- parmesan for garnish
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 heavily salted 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 as much pasta water as needed to thin it out to your desired soup texture. Stir well and bring to a simmer. Remove from heat and serve! top with parm.
Nutrition
Calories: 608kcal | Carbohydrates: 92g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 74mg | Sodium: 669mg | Potassium: 1843mg | Fiber: 11g | Sugar: 18g | Vitamin A: 26710IU | Vitamin C: 30mg | Calcium: 167mg | Iron: 4mg