This is a super flexible recipe; it can be made vegetarian, vegan or gluten free with a just a few simple adjustments. It’s also extremely easy to throw together, especially if you do most of the prep work at home. You can use a gas or electric stove or cook it over the campfire but keep in mind that cooking times may need to be adjusted depending on your cook method. No matter how you make it, this soup will keep you warm and energized for your next hike.
- 1/2 c. yellow onion, diced
- 1/2 c. yellow bell pepper, diced
- 1 c. carrots, diced
- olive oil
- salt & pepper
- 10 c. chicken or vegetable broth
- 1 can crushed or diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 2 c. ditalini or other small pasta (use gluten free pasta or omit for those with gluten allergies/intolerances)
- 3 c. pulled chicken (such as rotisserie) or crumbled Italian sausage (use veggies such as zucchini, peppers or mushrooms instead if you’re going vegetarian/vegan)
- 1 bunch kale, rinsed and chopped
- 1/4 c. pesto
- Parmesan cheese, grated
1) Drizzle some olive oil into a large soup pot and heat over med-high. When the oil is warm, add diced onion, bell pepper, carrots, some salt and black pepper. Saute until softened, about 10 min. Note: If you are using Italian sausage or veggies instead of chicken, add it at this point.
2) Next, add the can of tomatoes and chicken (or veggie) broth. Bring to boil, then add the beans and pasta. Cook for about 10 min., until pasta is still a little firm.
2.5) While the pasta is cooking, take the time to wash and chop the kale and debone your rotisserie chicken if you’re using one.
3) When the pasta is almost done, add the chicken and kale, stir everything together, let simmer for a minute, and serve with a spoonful of pesto and sprinkle of Parmesan cheese.