Butter Onion Tomato Soup with Pasta and Parmesan

serves 6

prep time:  20 minutes

cooking time: 90 minutes

28 oz tin diced tomatoes

10 cups vegetable broth

1 yellow onion, skin removed and halved

3 tbsp unsalted butter

1 tsp salt

1 tsp pepper

1/2 tsp chili flakes

1 carrot, peeled and sliced

1 cup chopped squash (hubbard, acorn, butternut etc.)

1 cup sliced mushrooms

2 cups (1/2 small head) chopped cauliflower

1 cup dry Collezione pasta

2 cups chopped kale

freshly grated Parmesan cheese

Place a large soup pot or dutch oven on medium-high heat. Add the tomatoes, broth, onion, butter, salt, pepper, and chili flakes. Bring to a low boil. Cover and cook for 60 minutes, until the onion becomes very mushy and starts to fall apart. Then, with a slotted spoon and tongs, remove the onion from the soup and discard.

Add the carrots, squash, mushrooms, and cauliflower to the soup. Continue to cook until soft. Add the pasta and cook until al dente. Then add the kale and cook until soft. At this point, all of the veggies and pasta should be soft.

Season with freshly grated Parmesan cheese.

If you are planning to make the soup with enough for leftovers, you may want to cook the pasta separately, and then add right before serving. The pasta will swell and absorb a lot of the broth. If you cook the pasta in the soup, you will have to add more broth if you are reheating the next day.