Hearty Soups

It’s been chilly here so my focus has been on meals to warm us inside and out.  As I’ve mentioned before in Stoup’s On, my husband and daughters do not prefer soups with lots of broth, which helps me focus on making really hearty soups.  This week we all enjoyed Italian Wedding Soup, which came together quickly using prepared vegan meatballs.

We also had Pasta Fagioli and Irish Stew this week with everyone’s favorite Soda Bread.  I’ve been in the mood for Thai Butternut Squash Soup but instead of making it homemade, I just doctored up a box of butternut squash soup.

Now I’m ready for the ice to melt so I can buy more kale to make a Tuscan-style white bean kale soup. . .

‘Til then, check out Soups and Stews and stay warm and dry!!

Italian Wedding Soup

Serves 4

1 quart un-chicken brothItalian Wedding Soup

1 small bunch of kale, stems removed and cut into ribbons

1 package of meatless meatballs

1 can of white beans, rinsed (or 2 cans if you’re not using meatballs)

15 oz fire roasted tomatoes

1 onion, diced

2 carrots, diced

1 rib of celery, diced

12 to 16 oz small pasta, such as stars

Bake the meatless meatballs according to directions.  Sautee the onion, carrots, and celery for 5 minutes in a medium to large pot with a bit of broth.  Add the rest of the broth and bring to a boil.  Add the uncooked pasta, tomatoes, and kale to the broth, adding water or more broth if needed.  Once the pasta has reached the desired texture, add the meatballs and serve.