Root vegetables come into season after the first frost of fall. This makes them a fresh option for hearty winter soups. Play with the recipe below to customize the flavors and texture. Most root vegetables will pair nicely in the soup. Enjoy!
4 Organic cage-free boneless skinless chicken thighs seared, cooked, and diced
1 Bunch organic celery sliced thin
1 Bunch organic carrots sliced thin
1 Organic parsnip sliced thin
1 Organic rutabaga shredded
1 Organic turnip shredded
1 Organic yellow onion diced
1/2 Bunch organic red kale
8 Ounces organic whole wheat penne pasta
2 Tablespoons organic unfiltered olive oil
1 Clove organic garlic
1 Can organic white beans in BPA-free can rinsed and drained
1 Tablespoon organic dried basil
1 Teaspoon organic dried oregano
48 Ounces organic cage-free chicken broth
1 Tablespoon organic sea salt
1 Tablespoon organic freshly ground black pepper
1 Tablespoon organic paprika
1. Heat olive oil in large pot over medium heat. Add onions, carrots, celery and sauté until onions are translucent. Add turnip, rutabaga, parsnip and sauté 5 minutes. Add garlic, kale, beans, chicken, salt, pepper, paprika, basil, oregano and sauté 5 minutes.
2. Add chicken stock and pasta and bring to a boil. Lower heat and simmer 10 minutes. Enjoy!