Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 medium yellow onions (about 2 cups total), chopped
- 3 large carrots, chopped
- 4-5 stalks celery (about 2 cups total), chopped
- Kosher salt and freshly cracked black pepper, to taste
- 2 cups sliced mushrooms
- 2 cups grape tomatoes, halved
- 3 1/2 tablespoons Penzeys Chicken Soup Base and Seasoning (or vegetable, if preferred)
- 2 dried bay leaves
- 1 tablespoon freshly grated ginger
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried turmeric
- 14 cups water
- 2 cups (tightly packed) kale, roughly chopped
- 2 cups frozen peas
- 1 1/2 cups ditali or other small pasta
- 1/2 cup parsley, chopped
Instructions
- Heat oil in a large stock pot over moderate heat. Add garlic, onions, carrots and celery. Season with salt and pepper and sauté until the veggies begin to soften. Add mushrooms and tomatoes followed by the chicken soup base and stir well. Add bay leaves, ginger, thyme, marjoram and turmeric and stir well to combine. Add water and bring to a boil, stirring occasionally.
- Once water begins to boil, add kale and peas and stir to combine. Taste for seasoning and add more salt and pepper if needed. Reduce heat and allow the soup to simmer for 10 minutes, stirring occasionally.
- Bring soup up to a boil and add the pasta. Cook according to package directions. Once pasta is al dente, stir in parsley, do one last check for seasoning, adjusting if necessary, and serve.
