It’s a basic soup. You can eat it plain or add anything you like, like as bacon, celery, onions, or carrots. My preference is nondairy creamer, but you could also use light cream or canned milk. When making this soup, avoid using red potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package uncooked farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup roughly chopped kale
- 4 cloves garlic, chopped
- 1 pinch dried basil
- 1 pinch ground cayenne pepper
- salt and ground black pepper to taste
- 8 ounces feta cheese, crumbled
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
- In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 644 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoy this nice simple clean recipe. It’s good whether it’s warm or cold. I will probably try this again and add a few different things although I liked it as it is.
I’ve been making a version of this for ten years! It’s a great recipe. I use spinach instead of kale, rotini or penne pasta instead of farfalle, I skip the cayenne, and instead of feta I do parmesan and mozzarella. The whole family loves it.
Very good ! I put some of the feta water in the pasta.
It’s fabulous! I had lots of kale so probably added 4-6 cups. I added sliced mini portobello mushrooms because I needed to use them & kalamata olives. Hubby added fresh grated Parmesan cheese, I thought the feta was enough. I’ll make this again and again, many thanks!
I used whole wheat pasta, less feta, & a bit more cayenne, and I added chicken. VERY good! Will definitely make it again.
Great flavor, and loved the feta on top. Will be making this again.
Very good. I suggest doubling the amount of vegetables.
The only reason I’m giving three stars is that you really do have to take advice from other cooks for this to be successful. I had to increase the kale to 3 cups, increase the spices a LOT. I enjoy the idea and the fact we ate kale again on purpose. But I think the recipe needs tweaking based on many reviewers
very simple and yummy recipe, perfect if you want to get away from meats for a bit.
I made it just as recipe called for and thought it was very good, but maybe lacked just a little bit of flavor. So I added just a touch of white balsamic vinegar into my leftovers…and thought it gave it a nice pop of flavor!
I liked this recipe but found that the pasta was a little dry. Since my wife does not like spicy food, I omitted the cayenne pepper but added some Garlic & Onion Powder and some Olive Oil for taste and texture.
I was inspired by this, but didn’t have a few ingredients so I substituted a few ingredients. I had no peppers so I used onion instead. I used more oil (just free poured it to my preference) than the recipe called for, and I used minced garlic versus cloved. Lastly I added crushed red pepper flakes (I love heat in my food), and mozzarella cheese. This turned out far better than anticipated. Thank you for the inspiration!
Pretty good, but like other reviewers, I found this to be a little bland. I used a full 1 lb. box of pasta, a whole bunch of lacinato kale, and added a few chicken breasts. The whole family enjoyed this meal, and I would make it again.
This was a perfect companion dish for our shrimp skewers. It works best when paired with a sweet dish.
So good. Had almost every ingredient in my sparse kitchen, meant to be. Used what I had: quinoa elbows, added 2tblsp pesto, doubled the kale and cayenne, goat cheese. It’s a flexible recipe. I saw someone added kalamatas, I’ll do that next time.
My family really liked this dish. I added carrots and diced chicken breast.
It was okay. I must have done something wrong, because it came out like an oddly flavored pasta salad. I think if there is a next time, I’ll add veggie stock to make more of a sauce and add cherry tomatoes like another reviewer suggested.
This is really good! Instead of feta I used Parmesan, plus added more Kale! Tasty!
This made a nice meal for me! I really enjoyed it! I did make a few changes though just to make it a bit more healthier I halved the amount of pasta and doubled all the veggies!Also I had no feta on hand so I substituted gorgonzola cheese! it was Amazing!!!
Surprisingly light, moist and tasty. I added an orange pepper to the mix and used parmesan cheese.
This was a fantastic dish for our vegetarian household. I loved the subtle hotness the cayenne pepper added! I put in about twice as much kale and maybe four instead of one pinch of cayenne pepper. Yum!!! I added some chopped avocado and tomato on the side, sprinkled with salt and fresh-ground pepper.