BARILLA® FALL HARVEST SOUP WITH DITALINI

INGREDIENTS

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

PREPARATION

1. 1.Wash, peel, and remove seeds from butternut squash. Cube into 1 inch pieces.
2. 2.Coat butternut squash in canola oils; spread evenly on sheet pans.
3. 3.Roast squash in convection oven for 15 minutes at 350 F.
4. 4.In a large pot, toast ginger, coriander, turmeric, cumin, and cinnamon in remaining canola oil until fragrant for 5 minutes on low heat. Be careful not to burn.
5. 5.Add coconut milk and reserved garbanzo liquid to the pot with spices and whisk until smooth medium low heat.
6. 6.Cook pasta according to package directions.
7. 7.Add Pasta garbanzo beans, diced tomato, roasted butternut squash, kale to the soup pot. Stir to combine.
8. 8.Stir in the vegetable broth, salt, and pepper. Simmer on low for 10 minutes.
9. 9.Serve and enjoy!