Vegetable Soup

INGREDIENTS

2 medium white onions, chopped
5 garlic cloves, minced
3 carrots, sliced thinly
2 stalks celery, sliced thinly
1 stalk fennel, sliced thinly (include part of the bulb)
2 tsp kosher salt
fresh cracked pepper to taste
1 tsp dried parsley
1 medium zuchinni, cut in matchsticks
1 medium sweet potato, cut in matchsticks
1 tsp ginger, minced
3 32-oz. boxes chicken broth
1 14-oz. can diced tomatoes (preferably San Marzano)
1 cup fresh spinach
1/4 cup pasta stars (or alphabets or orzo)
2 tsp olive oil

DIRECTIONS

In a large soup pot (5 qt or larger), saute onions on low heat until translucent (about 10 minutes). Add garlic and saute for about 3 minutes. Add carrots, celery and fennel and saute on low for about 8 minutes. Add salt, pepper and parsley. Stir. Add chicken broth, set heat to medium and bring to a boil. Add sweet potato and zuchinni and simmer for 30 minutes on medium low. Add ginger, spinach and tomatoes. Stir. Add pasta stars. Stir (and make sure they don't stick to bottom of pot). Simmer on medium low for another 30 minutes. Serve.

VARIATIONS

You can add different vegetables like rutabaga or regular potatoes. Cut them in matchsticks and add after broth starts to boil. You can serve the soup with pistou or garnish with chopped chives or shallots.