Autumn is soup season, and I’ve been on a mission to make savory amalgamations every weekend. My latest creation is chicken noodle soup with kale and pancetta.
Ingredients: Chicken broth, any favorite pasta, pancetta, celery, carrot, onion, paprika, salt, pepper, kale, and some coriander.
This soup cooks in about an hour, cook the aromatics with the pancetta, deglaze with two quarts of broth or stock, add a small bunch of kale (trimmed) and then when its bubbling away nicely, add a little less then a half a pound of pasta, season to taste. Nutritious, and delicious. Enjoy.