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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fire Broth Noodle Soup Recipe

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This recipe for Fire Broth Noodle Soup is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
⅓ cup extra virgin olive oil
˝ head of celery (7 stalks plus leaves), diced
3 medium yellow onions, diced
2 teaspoons fine grain sea salt, plus more to taste/
6 cloves garlic, peeled and chopped
1 ˝- inch piece of ginger, peeled and minced
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
2 teaspoon cayenne powder
14 cups water
3 carrots, peeled and diced
1 pound dried cranberry or white beans (soaked then cooked) OR 6 cups canned beans
4 big handfuls of de-stemmed kale leaves, finely chopped
˝ pound short pasta (farfalle or egg pasta)


To serve: grated cheese, sour cream, salted yogurt, or creme fraiche, squeeze of lemon juice

Directions:
Directions:
1. In a large stockpot, combine the olive oil, celery, onion and salt over medium-high heat. Sauté until the onions and celery soften a bit, 5 to 7 minutes.

2. Stir in the garlic, ginger, black pepper, turmeric, and cayenne powder. Cook for another minute or so, then add the water. Bring everything to a simmer before adding the carrots, beans, and kale.

3. Bring back to a simmer, and stir in the pasta; cook until the pasta is cooked through. Taste, and adjust with more cayenne and salt if needed. Serve with any of the suggested toppings.

To serve: grated cheese, sour cream, salted yogurt, or creme fraiche, squeeze of lemon juice

Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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