FALL HARVEST SOUP
- Barilla Ditalini pasta
- butternut squash, cubed
- 3/4 tsp spice coriander, ground
- spice cumin, ground
- 1/2 Tbsp kosher salt
- 1/4 c kale, rough cut
- garbanzo beans, reserve liquid
- 1/2 c vegetable soup base
- canola oil
- 3/4 tsp spice ginger, ground
- turmeric, ground
- spice cinnamon, ground
- black pepper, ground
- 1/2 c diced tomatoes
- 1/2 c coconut milk
Ditalini
CHEF'S NOTE
Created by Frank Turchan, Campus Executive Chef at University of Michigan.