Ingredients

• 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

Directions

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.