Zack and Arti came up with this soup one evening during a “let’s clean out the fridge to make dinner” night.  The soup is very flavorful, and easy to make.

Ingredients:

1 tbsp olive or vegetable oil
1/2 tsp black pepper
pinch of red chili flakes
4 carrots cut in 1/2″ cubes
2 leeks sliced thinly
1 head celery (5 stalks + leaves and stuff in center) sliced in 1/2″ thick pieces
1/3 cup chopped parsley
1/4 cup chopped fresh oregano or 1 tsp dried
1/3 cup chopped basil
1/2 onion diced in 1/2″ pieces
3 cloves garlic, minced or pressed
6 cups veggie broth (we like Rapunzel brand bullion cubes)
15 oz can diced tomatoes
4 oz orecchiette pasta
salt to taste

Directions:

1. Prep all the veggies and herbs. Split the herbs in two equal piles.
2. Put a large heavy pot over high heat, add oil, black pepper and chili flakes.
3. Once the oil is hot, add the carrots, leeks, celery and one of the two piles of herbs.
4. Keep the heat on high and cook veggies until the bottom of the pot is nicely covered in fond (browned bits).
5. Remove the veggies into a bowl on the side.
6. Reduce the heat and cook the onions and garlic until they are limp and brown (they will pick up some of the fond).
7. Add some of the broth, and scrape up all the fond from the bottom of the pot. The broth should now be a rich brown, and the bottom of the pot clean.
8. Add the remaning broth and can of tomatoes.
9. Bring to a boil, and then reduce heat and simmer for 30 minutes.
10. Add salt as you like (probably 1/4-1/2t, but it depends on the bullion and tomatoes).
11. Add the pasta and remaining herbs and simmer for another 15 minutes until the pasta is cooked through.
12. Serve with parmesan cheese, oyster crackers, or whatever you like in this delicious and hearty soup!