Well, the cold weather is faster approaching whether we like it or not so what does this mean??? SOUP’S ON!!! There is nothing like a warm and hearty soup especially when it’s Only October and temps start to dip down into the 20’s and 30’s!! This soup was fantastic. Simple and easy with tons of great flavorsand all the fiber you could possibly need in a dish all combined into one.
4 boneless skinless chicken breast diced
5 sweet Italian sausages with meat remove from casings
3 carrots sliced thinly
1 large onion diced
3 stalks of celery diced
3 whole cloves garlic grated
3 cups chopped kale ripped and torn from leaves
1 box low sodium chicken stock
1 tablespoon dry Rosemary
1 tablespoon dry basil
1 tablespoon dry thyme
1 cup orzo pasta
Salt and pepper
4 cups chopped kale ripped and torn from stems
1/2 cup unsalted sliced almond
3 Whole cloves garlic
1/2 cup grated fresh Parmigiano reggiano
3/4 cup olive oil
Salt and pepper.
Toast almonds in a 350 oven for 6-8 mins till brown.
In a food processor, add chopped kale, toasted almonds, garlic cloves, Parmigiano, juice of 1 lemon and pulse. Stream in olive oil till pesto pulls away from sides. Add some salt and pepper and taste for seasoning. Remove and set aside.
In a large pot, drizzle in about 4 tablespoons of olive oil over med high heat. Add chicken, sausage ( casings removed and grated garlic. Sauté for about 4 mins. Add veggies, spices and cook for an additional 7-8 mins. Add chicken stock, stir. Once boiling add your orzo . Lower your heat to medium stir in your pesto and cover. Let soup cook for another 20-25 mins. Remove from heat and laddle into bowls. Add some toasted almonds and chopped parsley for garnish and serve.
Cooking time: about 45 mins
Serves 6-8 peeps