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.


  • 1/3 cup 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


  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.

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Serves 12


Makes a very large pot of soup - 12+ servings.