Description
Warm your soul with a garlicky chicken broth infused with ginger and garlic, tossed with al dente penne, sweet carrots, and tender kale. A splash of lemon and grated Parmesan brighten every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 carrots diced
- 2 stalks celery diced
- 6 cups chicken broth
- 1 cup penne pasta
- 1 cup kale chopped
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until translucent, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute.
- Add carrots and celery and sauté for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add penne pasta and cook until al dente, about 10 minutes.
- Stir in kale and cook until wilted, about 2 minutes.
- Remove from heat and stir in lemon juice and Parmesan cheese.
- Season with salt and pepper and garnish with parsley.
- Serve hot.
Notes
- You can substitute vegetable broth for a vegetarian version
- Adjust ginger amount for more or less spice
- Leftovers keep well in the fridge for up to 3 days
- Add a dash of red pepper flakes for extra heat