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delicious, comforting minestrone soup

(for late wintry afternoons by the fire)

2 Tbsp olive oil

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp red chili flake

1 Tbsp whole coriander seeds

1 tsp cumin seeds

1/2 tsp ground cloves

1 large yellow onion, chopped

3 cloves garlic, coarsely chopped

2 russet potatoes, diced

3 carrots, diced

3 stalks celery, diced

1 large zucchini, diced

2 vegetable/chicken bouillon cubes

water to cover ingredients, around 2 inches from top of pot

2 c dried beans (I used a bean mixture of lentils, split peas, cannellinis, black eyed peas, etc.)

1 large can chopped tomatoes (or fresh if they're in season)

1 1/2 c green beans, cut into 2-inch pieces

6 radishes, thinly sliced
1 Tbsp freshly grated ginger

1/2 package small pasta (I used whole wheat penne)

4-5 stalks kale, removed from ribs and chopped

1 Tbsp ground black pepper

salt to taste

Heat olive oil in extra-large soup pot on med-high. Add cinnamon, cumin, chili flake, coriander & cumin seeds, and cloves, stir to coat in oil and let spices toast for a few minutes. Add onion and garlic, stir, place lid on pot and allow to sweat for 5 minutes, stirring occasionally. Add potatoes and another drizzle of olive oil, stir, replace lid, and let cook for another 5 minutes. Add carrots, celery, & zucchini, then fill with water and bouillon cubes. Add dried beans. Bring to a boil, then turn heat to low and allow to simmer with lid on for about 40 minutes, until beans and vegetables are tender. Add tomatoes (and their juice). To add more body to the soup, remove about 1/3 of the pot's contents (in batches) and puree in blender. Add pureed soup back into original soup pot. Add green beans, radishes, ginger & pasta. When pasta is tender, add kale, salt and pepper. Mix well and serve hot.