Fire Broth Noodle Soup // This is the soup that saved me after my dad came home from the hospital recently. I made the first pot on the fly, loading it up with all the things that make me feel good (beans, pasta, kale, turmeric), and seasoning it just the way I like it with a broth that is nuclear spicy (cayenne, ginger, garlic). All the ingredients went into the largest pot I could find, one of my dad's pasta pots, so there would be enough soup to portion out and freeze into meals for days. It’s the kind of soup I never get tired of, and the kind of thing I needed to have on hand to keep myself going at a terrible time. For any of you who missed what has been going on with me between my past post and now, I posted more details here and here, but the short of it is that my mom died unexpectedly, and my dad has also been very sick...read more. 

Fire Broth Noodle Soup //

My dice here is about 1/4 inch. If you're nervous about the soup being too spicy, start with 1 teaspoon of cayenne powder, and add more from there to your liking.

INGREDIENTS

• 1/3 extra virgin olive oil
• 1/2 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 1/2- 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
• 1/2 pound short pasta (farfalle or egg pasta)
   
• To serve: grated cheese, sour cream, salted yogurt, or creme fraiche, squeeze of lemon juice

INSTRUCTIONS

1. In a large stockpot, combine the olive oil, celery, onion and salt over medium-high heat. Saute 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. Bring back to a good simmer and cook until the pasta is cooked through. Taste, and adjust with more cayenne and salt if needed. Serve with any of the suggested toppings.
   
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