Serves : 4 servings (2 adults 2 kids)
Preparation time : 10 minutes
Cooking time : 25 minutes
- 1.5 cups of mini shells
- 225g of minced pork
- 1 small carrot
- 1 stalk of celery
- 1 small white onion
- 4 cups of kale
- 1 can of plum tomatoes
- 3 cloves of garlic
- 2 tbsp of extra virgin olive oil
- 3 cups of organic chicken stock
- 3 cups of water
- ½ tsp of dried thyme
- ¼ tsp of dried oregano
- ¼ tsp of dried rosemary
- 3 bay leaves
- ½ tsp of sea salt
- ½ tsp of ground black pepper
- ½ tsp of granulate sugar (optional)
- Parmesan cheese for serving (optional)
Wash and chop the celery.
Peel and dice the carrot into small cubes.
Peel and chop the onion.
Wash and get rid of the stem of the curly kale. Then roughly chop.
Half-cook the mini-shells and drain.
Add 2 tbsp of extra virgin olive oil in a pot, then fry the chopped onion and garlic for about 2 minutes with low heat.
Then add chopped carrot and celery. Stir fry for another 3 minutes.
Put the dry herbs in the pot, including thyme, oregano, rosemary and bay leaves, and mix well.
Once you smell the fragrance of the herbs, put the minced pork in and mix well.
Afterwards, add the plum tomatoes. Use a spatula to break the tomatoes.
Pour the chicken stock and water in the pot. If your chicken stock is light, you can use 6 cups of chicken stock without adding any water.
Bring it to the boil and cook for another 10 minutes.
Pour the half-cooked mini shells in and mix well.
Add 1/2 tsp of rock salt.
Add some freshly grounded black pepper.
Put the lid on again and cook for another 5 minutes until the mini shells are cooked.
Put two handful of curly kale inside the soup at the end. Push the kale into the soup and turn off the heat.
You may sprinkle some grated Parmesan cheese on top and serve with a piece of bread or toast. Enjoy!
- I used mini shells, you can use macaroni or other small pasta.
- You could replace kale with spinach or other green leaves.
- Vegetarians can skip the pork and use vegetable stock. It tastes great too!
- The chicken stock I used is very rich, so I dilute it with 3 cups of water. If your stock is very light, you could use 6 cups of stock without adding any water.
Check out the Italian Pasta Soup cooking video HERE.