Soup season is here!
by Lindsay Evans
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2 tbsp olive oil
1 leek, light green and white parts only, thinly sliced
8 cups vegetable or chicken stock
1 Yukon Gold potato, peeled and diced
1 small sweet potato, peeled and diced
1 cup (250 mL) small pasta, such as ditalini
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup small broccoli florets
1 cup chopped kale leaves
3 ripe plum tomatoes, seeded and diced
2 tbsp fresh thyme leaves, chopped
3/4 cup (175 mL) freshly grated Parmesan cheese
Heat olive oil in a large saucepan. Add the leek and cook over medium heat until soft, about 5 minutes. Add stock, potato and sweet potato. Increase heat to medium-high and bring to a boil. Let simmer 10 minutes.
Stir in pasta, chickpeas, broccoli, kale, tomatoes and thyme. Continue to simmer for about 10 to 12 minutes, until pasta is al dente. Season to taste with salt and freshly cracked black pepper.
Ladle into bowls and sprinkle with freshly grated Parmesan cheese.