Hearty, Restorative Vegetable Soup with Ditali

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Course: Soups & Stews

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 ½ 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 ½ cups ditali or other small pasta
½ cup parsley chopped

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.