Sopa de Pasta con Kale, Chicharos y Chile Ancho (Pasta Soup with Kale, Peas and Ancho Chilli)

 
Today I was feeling a bit down, it wasn’t a good day, so I didn’t have the energy of cooking a proper meal, in fact, I didn’t want to cook at all, but as a mother I can’t just say “I’m not cooking”, but I can make quick and easy recipes like this one.

So I went into the kitchen and my first thought was, yes! you guessed! pasta the saviour ingredient for all the mothers out there, but I did’t want pasta with a sauce from a jar, so I started to look around my kitchen and I had an idea, “I will do a pasta bake with a Mexican touch”, but again, another but!, I’m trying to eat healthy, so I thought “Pasta soup with kale and peas!, yes, that is a good combination, ah! and for the Mexican touch? my last dried ancho chillie” (yes, I thought all that in a split of a second). So this is the outcome of my thoughts!

Serves 4

Prep 10 min

Cook 20 min

Ingredients

  • 2 cups dried macaroni  
  • 1 Kg fresh kale leaves washed and finely chopped
  • 2 cups frozen peas
  • 1 dried ancho chilli 
  • 1 tomato
  • 2 spring onion
  • 2 pints chicken or vegetable stock 
  • Fresh or feta cheese
  • 10 gr fresh chopped coriander
  • Salt and pepper to taste
  • 1 tbsp rapeseed oil

Method

  1. Heat the oil in a large casserole, add the kale and cook for 5 min, then add the pasta, peas, chicken or vegetable stock, salt and pepper and continue cooking for around 10 min.
  2. Then add the dried ancho chilli to the soup to soften.
  3. Once soften transfer it to the blender and add the fresh tomato, spring onion and some of the liquid from the soup. Blend well until smooth.
  4. Sieve the salsa and add it to the soup.
  5. Cook for 10 more min and serve with fresh or fetta cheese and chopped coriander.

Tips

  • You can use any other small pasta you fancy like stars, alphabet, shells.
  • Add more green vegetables like courgettes, spinach, green beans. 

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

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