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Roasted Garlic & Kale Soup
Ingredients
- 1 head garlic
- 1 cup macaroni or any small, tube-shaped pasta
- 1 tbsp olive oil
- 2 large leeks
- 1 tbsp fresh rosemary, diced
- 8 cups kale, washed & chopped
- 4 cups sweet potato, peeled & chopped into 1/2-inch pieces
- 7 cups fat-free chicken broth
- 1 tsp dried basil
- 2 cans cannellini beans, rinsed & drained
- Salt & pepper to taste
Instructions
- Preheat oven to 425
- Wrap garlic head in tinfoil & bake for 40 minutes or until soft. Remove from oven and cool. Remove cloves from papery shell and set aside.
- Cook pasta in salted water until al dente. Drain & set aside.
- Pour oil into a large soup pan over medium-high heat. Add leeks, rosemary & roasted garlic, and saute, stirring constantly until leeks are transparent, about 5 minutes.
- Add kale & sweet potato, continue to stir for 5 minutes.
- Add chicken broth and basil, return to gentle boil, reduce heat and simmer until potato is soft but firm, approximately 15 minutes.
- Add beans, pasta, salt & pepper to taste, and heat through for 5 minutes. Serve hot.