1/2 lb ground chicken or any meat
1 large onion, diced
4 cloves garlic, minced
2 cups roasted tomatoes
1 small roasted butternut squash
1 bunch kale
1 cup cooked farror or pasta
1 cup cooked cannelli beans,
1/2 cup salsa verde or 4-6 tomatillo
2-3 quarts chicken stock
Olive oil, salt and pepper to taste
1. Saute onion and garlic until soft, saute meat, season with salt and pepper .
2. Add roasted tomatoes, squash, salsa verde, and chicken stock, bring to boil and simmer 10-20 minutes until the squash is tender.
3. Add cauliflower and kale, bring to boil again, simmer couple minutes, taste and adjust seasonings, do not overcooked the greens and cauliflower or they turn mushy.
Putting the soup together is fast and easy , I always have some chicken broth and cooked farror in the frig, most of the vegetables in the pantry were from last year's harvest, except onion, beans, and cauliflower.
Drop by Thursday's Kitchen Cupboard hosted by The Gardener of Eden to see more yummy recipes.