This soup is a big family favourite on the farm. It's so warming and hearty. The key to incredible soup is homemade stock so I strongly recommend making your own beef stock in order for this soup to really shine. From Lynne Curry's "Pure Beef" cookbook.
- 2 tbsp olive oil
- about 1/2 cup bacon or pancetta, finely chopped
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped (or sub celeriac)
- 2 garlic cloves, minced
- 8 cups beef stock
- 1 small delicata squash, cut into 1/2 inch chunks
- 2 cups finely chopped kale, leaf cabbage, collard greens etc
- 2 tsp salt
- 1/2 tsp ground fennel
- 1/4 tsp black pepper
- 1 sprig fresh rosemary or 1/4 cup parsley
- 1 bay leaf
- 1 parmesan rind (optional, but a GREAT way to add flavour to soups using something that normally gets thrown out! Save your parm rinds!)
- 1 cup cooked white beans (ie: cannelini, navy)
- 1 cup tiny, dried pasta such as acini de pepe or orzo
- Heat the olive oil in a big pot over medium heat. Add bacon and cook until it's just starting to get crisp.
- Add onions, carrots, celery and garlic. Cook, stiffing occasionally, until the onion turns translucent.
- Add 2 cups of water, the stock, squash, kale, and herbs/seasonings, including the parmesan rind.
- Bring to a boil, then reduce heat to low, and simmer for 30 mins. Taste for salt and pepper and discard bay leaf and parm rind.
- Add white beans and dry pasta and simmer until pasta is cooked in the broth, about 9 minutes.
- Serve! A sprinkling of parmesan makes it extra yummy.
Note: I will add sausage to this if I have it.