Despite a warm couple weeks here in New England, it's still technically spring, and I'm going to hang on to the last bit of the season's produce for as long as I can. Case in point: this bright, flavorful soup. It's made easy by using canned artichokes as opposed to fresh, but believe me, it tastes like it's been simmering for hours. The addition of pasta makes this bowl a bit more satiating, and I love the fresh bite the thyme lends. If you don't consume gluten, feel free to use a gluten-free pasta here; just make sure to adjust the cooking time as needed to ensure the pasta doesn't overcook.
If you're still experiencing chilly evenings where you live, hurry up and whip up a batch of this soup--you won't regret it!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 leek, sliced thinly (white part only)
- 3 medium carrots, sliced
- 1 15oz can artichokes, drained and quartered
- 12oz dry pasta
- 1 tablespoon mirin
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- 1 teaspoon cumin
- 6 cups vegetable broth
- 4 cups kale, chopped into bite-size pieces
- Black pepper, to taste
Directions
1. In a large pot over medium heat, sauté olive oil and leeks until they are starting to become translucent, about 5 minutes. Add garlic and sauté for another 2 minutes.
2. Add carrots, artichokes, mirin, thyme, salt, and cumin. Sauté for another 2-3 minutes, or until fragrant.
3. Add pasta and vegetable broth and bring to a boil.
4. Lower heat and let simmer, covered, for 15 minutes (to ensure the pasta doesn't overcook, check soup at the 10 minute point; if the pasta isn't done, allow it to simmer for 5 more minutes). Turn off heat and stir in kale until it has wilted.
5. Serve with fresh cracked pepper on top.
Also by Molly: Vegan Chocolate Protein Pancakes
Related: Soba Noodle and Seitan Veggie Soup
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Photos: Molly Lansdowne
