Root Vegetable Soup with Baby Shells
Root Vegetable Soup with Baby Shells The best part about winter is soup season! This nutrient-rich baby shells soup will keep you warm and satisfied.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.italpasta.com.
Cooking tools:
- Fine-mesh sieve
- Stockpot
- Saucepan
- Baking sheet
- Parchment paper
- Oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
- Grater
- Peeler
- Ladle
- Serving bowl
- Plate
Ingredients
- Bones from whole chicken
- Vegetable scraps
- 1 Parmesan rind
- 3 cloves garlic (divided)
- 2 tbsp reserved bacon fat
- 1 onion (chopped)
- 1 parsnip (chopped)
- 1 carrot (chopped)
- 1 small potato (chopped)
- 1 small sweet potato (chopped)
- 1 can (540 mL can) cannellini beans
- 1 can (398 mL can) diced tomatoes
- 1/2 tsp each salt and pepper
- 1/4 tsp red chili flakes
- 2 cups Italpasta Baby Shells
- 1/2 bunch chopped kale (about 2 cups)
- 2 tbsp lemon juice
- 1/2 cup shaved Parmesan cheese
- 1/2 loaf crusty bread (sliced and toasted)
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