|2 servings||calories per servings 590||protein serving 38 g||carbs per serving 67 g||total fat per serving 20 g|
Traditionally made with tomatoes, beans and pasta, this version of a classic Italian soup includes a hearty portion of ground beef for a hot bowl of yummy comfort on a wintry night. It’s perfectly satisfying on its own, but you can serve with fresh, toasted bread if you’ve got any on hand.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Peel and dice onion.
• Dice celery.
• Peel and mince garlic.
• Dice carrot.
• Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces.
• Rinse and drain beans.
• Place a sauce pot over high heat. Add 1 teaspoon olive oil. When oil is hot, add beef in 1/2-inch pieces. Cook without stirring until browned on bottom, 3-4 minutes.
• Turn beef. Cook without disturbing until beef begins to brown on other side, 1-2 minutes.
Reduce heat to medium. Add onion, celery and garlic. Cook, stirring and scraping, until onion turns becomes translucent, 4-5 minutes.
• Stir in tomato paste.
• Add carrot, kale stems, herb blend and 1/2 teaspoon kosher salt. Cook, stirring, until stems begin to become tender, 4-5 minutes.
• Fold in kale leaves.
• Add 4 cups water, beans, pasta and bouillon cube. Increase heat to high.
• When soup boils, reduce heat to low. Simmer, stirring occasionally, until pasta is tender, 15-20 minutes.
Taste and adjust seasoning as desired. Ladle soup into bowls, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...