15 mins
3 hrs 30 mins
Serves 6

Root Vegetable Soup with Baby Shells

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  • 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


  • 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.
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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

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