On the day I made this hearty soup, the high temperature was 4 degrees. This hearty bowl of goodness proved equal to the task.
Prep time: 15 minutes
Cook time: 30 minutes
1 1/2 cups brassica greens, coarsely chopped (kale, young broccoli leaves, cabbage, etc)
8 cups chicken or vegetable stock
2 cups tomato sauce
4 carrots shredded with a mandolin, yielding about 2 cups.
1 cup uncooked pasta, your favorite
1/2 cup whole wheat cous cous, dry
2 packed cups fresh baby spinach leaves
3 tablespoons sliced almonds for garnish (optional)
Saute greens and set aside.
Heat stock and tomato sauce to a simmer. Add the carrots and simmer 5 minutes. Add the pasta, and simmer 7 minutes or until beginning to soften. Add cous cous and cook another 3 inutes, stirring. Add the spinach, stir and cook for a minute, or until pasta and cous cous are done.
Serve with garlic toasts.
Photo and Recipe by Tod Dimmick