INGREDIENTS

  • 2 slices pancetta (1 ounce), minced
  • 2 large leeks, washed, dried, and minced
  • 1/2 cup grated carrots (grated on larger grates)
  • 1/2 cup grated celery root (grated on larger grates)
  • 1 small bunch kale, washed and cut into 1 inch pieces
  • 3 cups fat-free, reduced-sodium chicken broth
  • 2 cups reduced-sodium V8 juice
  • Salt
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves
  • 1 ounce Parmigiano-Reggiano, grated

INSTRUCTIONS

  1. Heat the pancetta in a large sauté pan over medium-high heat, stirring until it is lightly browned and its fat is released, about 2 minutes. Add the leeks, carrots, celery root, and kale. Reduce the heat to medium, cover, and cook until the vegetables are soft, about 5 minutes.
  2. Add the chicken broth and V8; bring to a simmer for 5 minutes. Season with salt and pepper and add the basil.
  3. Ladle the soup into 4 soup bowls and top each bowl with the Parmigiano.