Orecchiette, Ham and Kale Soup
OUT WEST: Food & Lifestylewww.outwestlifestyle.com Orecchiette, Ham and Kale Soup with a flavorful bone broth, creamy diced potato, and plenty of shaved parmesan on top.
Servings: 8
Ingredients
- 1 tbsp. olive oil
- 1 cup yellow onion diced
- 1/2 cup celery diced
- 1/4 cup shallot mined
- 2 tbsp. garlic minced
- 2 cups Yukon Gold potatoes diced
- 6 cups water
- 3 tbsp. Better Than Bouillion - Chicken *See Note 2
- 1/2 tsp. salt
- 1/4 tsp. cracked black pepper
- 1 meaty ham bone *See Note 1
- 1/2 cup dried orecchiette pasta *See Note 3
- 2 cups Lacinato kale packed cups, ribs and stems removed; leaves torn into pieces
- 1/4 cup fresh basil chiffonade
- fresh shaved parmesan for garnish
Instructions
- Heat a large soup pot over medium heat. Add olive oil. Sauté onion, celery, shallot and garlic for 1-2 minutes until just softened.
- Add potatoes, water, Better Than Bouillon, salt and pepper. Stir to combine. Place ham bone in the pot. Simmer for about 1 1/2 hours, checking from time to time and using a fork to remove bits of the ham from the bone.
- Remove ham bone. Add kale, basil and orecchiette if using (See Note 3) and continue to cook until pasta is tender.
- Serve topped with shaved parmesan.
Notes
Note 1 - If you don't have a ham bone, use cut up ham steak.
Note 2 - Can substitute the 3 tbsp. and 6 cups water for 6 cups good chicken broth.
Note 3 - Pasta absorbs liquid when stored for more than one day. Cooking pasta separately and adding to each bowl when serving the soup is way to extend the life of the soup.