Italian Vegetable & Noodle Soup
This hearty comfort food soup is very easy to make on a boat and is a definite crowd pleaser!
| Servings | Prep Time |
| 8people | 10minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 1tbsp extra virgin olive oil
- 1medium onion, choppedCheckout my chopper recommendation on our Boat Gear & Gadgets page
- 1medium carrot, chopped
- 2cloves garlic cloves, minced
- 5oz European bacon or pancetta, choppedYou can find European bacon in the butcher section, or you can use thick bacon
- 1tsp kosher salt
- 1tsp fresh ground pepper
- 112 oz can diced tomatoes with garlic & olive oil
- 1/2tsp thyme, dried
- 1/2tsp summer savory, dried
- 1/2tsp oregano, dried
- 4cups kale, no stems choppedI buy bags of chopped kale, but be sure to pick through it and remove stems
- 112oz can white kidney beans, drained(cannellini beans)
- 5-6cups chicken broththis varies depending on how liquid you want your soup to be
- 8oz ditalini pasta, cooked
- 1/4cup shreeded parmesan cheese
Instructions
- Heat olive oil in a large stock pot and add onion, carrot and garlic. Cook for about 5 minutes until tender. See my note below about my vegetable chopper.
- Chop the European bacon and add to the pot. Again, you can find European bacon in the butcher section – it’s a bit more smokey than regular bacon. If you can’t find that, you can use pancetta or bacon, just make sure they are thick sliced. Cook bacon for about 5-7 minutes until slightly crispy. Season with salt and pepper.
- Add diced tomatoes, thyme, summer savory, oregano and kale. I buy bags of chopped kale, but be sure to pick through the kale and remove any stems. Cook for about 3-5 minutes.
- Add kidney beans and chicken broth. Bring to a boil and reduce to a simmer. Cook for about 35 minutes. Add cooked ditalini pasta and simmer for 2 minutes. Top with shredded parmesan cheese and serve with crusty bread.
Recipe Notes
As I have mentioned in most of my recipe blogs, I love our Onion Chopper Pro Vegetable Chopper
