This is a really hearty, flavorful, veggie-packed soup. Great on a cold day or anytime you're in the mood for some good ol' comfort food (soup).
I came up with this recipe after having tried the international class's soup at school which had bacon and collard greens in it. The bacon I remember was underdone and still a little floppy - therefore ruining its texture, but otherwise the soup was fantastic. So much smoky flavor covering the tart greens.
I wanted to try and replicate that version by actually properly rendering my bacon, substituting collard greens for some beautiful Swiss chard and purple kale I'd picked up earlier that week, and of course, tweaking the entire recipe by adding some other favorites:
- browned chorizo
- white wine
- corn shucked from the husk
- little shell pasta
- diced tomatoes
- bell pepper
- and of course, garlic.
The result after some slow simmering was epic!! For a non-dairy based soup, (although I did add a Parmesan cheese rind to the slowly simmering broth - this adds depths of flavor and unexplained "creaminess on the tongue"), this soup is amazing and FULL of flavor. I also figured it ought to be topped with some freshly grated Parmesan cheese, you know, to compliment the slowly simmered cheese rind.
Check out the recipe by clicking Here or clicking on the "recipes" tab above.