pancetta Archives - Partial Ingredients

I love roasted red peppers. They go so well with so many things whether you add them on sandwiches, salads, soups or sauces–they are a lovely ingredient to work with. I hadn’t tried roasted red peppers in a soup but I was dying to try out this soup with cauliflower and goat cheese. Diced pancetta, fresh thyme and paprika flavor this soup while the goat cheese and heavy cream give it some tangy richness. It’s fairly low in carbs but surprisingly rich and filling. Even the cauliflower puree alone is rich in flavor and has a creamy texture, almost like creamed mashed potatoes. I served it with a dash of paprika and sprinkled with extra goat cheese. Serve with crusty french bread or croutons.
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I have been trying to eat more “super foods” lately and one vegetable I never think to buy is kale. Kale reminds me a lot of spinach when it’s cooked so I thought a hearty Italian soup with kale would fit together nicely. This recipe is a peasant style soup with white beans, potatoes, veggies, and Italian bacon. I added a little red pepper flakes, fresh herbs, and lemon zest to brighten up the broth and the result was a really tasty, hearty stew! I decided to use chickpeas and cannellini beans but you can use any variety of white bean you like. The soup is garnished with Italian parsley and a few slices of parmigiano reggiano. I served the soup with a couple thick slices of Parmesan Potato Bread and the two together were delicious.

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Cauliflower and Roasted Red Pepper Soup with Goat Cheese

White Bean, Kale and Pancetta Soup