Recipe courtesy of Frank Turchan
Fall Harvest Soup
3 lb Barilla Ditalini pasta
5.75 oz canola oil
15 c butternut squash, cubed
4 3/4 tsp spice ginger, ground
4 3/4 tsp spice coriander, ground
2 tsp turmeric, ground
5 tsp spice cumin, ground
2 tsp spice cinnamon, ground
2 1/2 Tbsp kosher salt
1 tsp black pepper, ground
1 1/4 c kale, rough cut
9 1/2 c diced tomatoes
6 c garbanzo beans, reserve liquid
14 1/2 c coconut milk
1/2 c vegetable soup base