Orange Goddess Vegetable Minestrone Soup - Patricia Bannan, MS, RDN

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 6 large garlic cloves, minced
• 2 bay leaves
• 1-inch piece fresh turmeric, peeled
• 6 sprigs fresh thyme
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 2 medium carrots, peeled, cut into ¼-inch thick ovals
• 3 cups butternut squash, peeled, cut into 1-inch cubes
• 1 small yellow beet, peeled, cut into ¼-inch cubes
• 1 cup canned chickpeas, drained
• 5 to 6 cups purified water
• 1 ½ cups 100% orange juice (or freshly squeezed)
• 18 ounces jarred whole peeled tomatoes, drained, cut into medium pieces
• 1 bunch golden or rainbow chard, stemmed and chopped
• 8 ounces small macaroni or shells, cooked until al dente
• A few splashes of 100% orange juice (or freshly squeezed)
• Chives, parsley, or cilantro
• 3 ounces shaved Parmesan cheese (optional)
• Red pepper flakes, such as Aleppo pepper