Root Vegetable Soup with Baby Shells

Name: Root Vegetable Soup with Baby Shells
Prep time: 15 min
Cook time: 210 min
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)

Ingredients

Bones from whole chicken
Vegetable scraps, skins and peelings from onion, garlic, kale stems, parsley stems, potato, parsnip, carrot and sweet potato, washed and rinsed as needed
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

Instructions

In large pot, combine chicken bones, vegetable scraps and Parmesan rind. Pour in 8 cups (2 L) cold water; bring to boil over medium heat. Skim off any foam or impurities that float to the top as needed. Reduce heat to medium-low; simmer gently for 2 1/2 hours to 3 hours or until broth is flavourful. Strain through fine-meshed sieve into large pot; set aside.
Mince 2 garlic cloves; set aside. Heat reserved bacon fat in large saucepan set over medium heat; cook onion and minced garlic for 3 to 5 minutes or until slightly softened. Stir in broth, parsnip, carrot, potato, sweet potato, beans, tomatoes, salt, pepper and chili flakes; bring to boil. Reduce heat to medium-low; cook for 25 to 30 minutes or until vegetables are just tender.
Stir in pasta; cook for 6 minutes. Stir in kale and lemon juice; cook for 2 to 3 minutes or until pasta is tender and kale is wilted. Garnish with Parmesan. Rub toasted bread with garlic clove; serve bread with soup.

Tips

Alternatively, for impressive plating, serve soup with baked Parmesan rounds. Preheat oven to 400°F (200°C). Using 1/2 cup (125 mL) grated Parmesan cheese, mound heaping tablespoonfuls of grated Parmesan onto parchment paper-lined baking sheet, about 2 inches (5 cm) apart. Bake for about 5 minutes or until golden and crisp. Let cool completely before serving.

Tips for Zero Food Waste

Lemon zest: Toss any leftover zest with salt; bake in a 300F oven for a few minutes to make an easy seasoning salt.

Parmesan cheese: Make Parmesan crackers: Grate Parmesan and mound tablespoonfuls onto parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 5 minutes or until golden and crisp. Let cool completely. Serve as a snack or wrap up to give as food gifts.

Nutritional Analysis

Calories: 390kcalCarbohydrates: 64gProtein: 17gFat: 8gCholesterol: 10mgSodium: 790mgFiber: 9gSugar: 8g