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Use good-quality anchovies, which add depth of flavor, in this recipe. If you think you're not an anchovy fan, give them another chance. Those in a glass jar often taste less fishy than the tinned ones. You can also omit, if desired.

Marge Perry
Recipe by MyRecipes January 2006

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Credit: Charles E. Walton IV

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add garlic, rosemary, and anchovies, and sauté 1 minute. Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes. Add pasta; simmer 11 minutes or until pasta is al dente (softened but still firm). Stir in kale and parsley, and cook 5 minutes. To serve, top with Parmesan cheese. Garnish, if desired.

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  • Note: The soup thickens as it stands. To reheat, thin with water or additional chicken broth.

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