Monday, January 11, 2016

Mushroom, Kale, and Pasta Soup

I am feeling really congested today and have had a major sinus-headache, so I really wanted something "brothy" tonight.

This recipe from my Garden of Eden Organic Farm Box was perfect!  I made my own vegetarian vegetable broth in the slow-cooker this afternoon and by the time dinner came around it was ready for me to add the fresh kale, parsley and mushrooms.  I also added garbanzo beans and kept the pasta separate and just combined the soup and pasta in my bowl.

Vegetable Broth

10 cups water
Fresh rosemary
Fresh Thyme
Yellow squash

I threw everything in the slow cooker for a couple hours and let it all "stew."

Two hours later, I put about 5 cups of the broth in a pot on the stove and added a bunch of kale and mushrooms and parsley and garbanzos and let it heat up for about 5 minutes.  In a bowl, I added the pasta and ladled some brothy soup on top of it.  Added some salt and pepper and it was so good!

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