With every new year comes the urge to start fresh. We say we’re going to diet. We say we are going to eat better. We say we are going to detox from the fatty and sugar-laden foods we consumed over the holidays.
The first thing I did today was get a good night’s sleep after midnight, wake up early, spend an hour at the gym doing some cardio and rowing exercises, then I settled down to a big bowl of this soup!
Well, perhaps, that preceding paragraph was a lie. In fact, the story is more like I drank two glasses of champagne and two White Russians between midnight and 2 a.m., didn’t fall asleep until 4 a.m., slept until 11:30 a.m., then had a slice of cheese pizza and a can of root beer from Sal & Carmine’s. My exercise today involved walking from the 1 Train at Dyckman to my apartment, then up the stairs to my apartment on the 4th floor of a walk-up.
I can resolve to be better tomorrow, right?
Be a better person than me. Make this clean and filling soup and get a good jump start on the year.
Kale Noodle Soup
(Serves 2 – 4)
– 4 cups kale, de-ribbed and torn / chopped into small pieces.
– 1 cup dried pasta (I prefer smaller noodles, such as small bow ties)
– 3 cups broth (I prefer chicken, but use vegetable for a vegetarian / vegan option)
– 2 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1 cup reserved pasta water
– 1 teaspoon sea salt
– 1 teaspoon turmeric
1.) In a medium sauce pan, add 3 cups of water and bring to a boil. Add pasta. Cook for 8 minutes. Drain pasta, remembering to reserve one cup of pasta water, and set aside.
2.) While pasta is cooking, in a large saucepan, bring broth to a slow simmer. Add garlic, red pepper flakes, sea salt, and turmeric. Continue to simmer until pasta is finished cooking. Add pasta, kale, and reserved pasta water to saucepan. Cook on medium-low for 5 minutes or until kale is wilted yet still holds its shape.
3.) Divide into two large soup bowls or four small soup bowls. Leftover soup can be refrigerated for up to a week for frozen for two months.