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

Gallery

Charles E. Walton IV

Recipe Summary

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

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.

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

Advertisement
Advertisement