Mushroom, Kale, and Pasta Soup

I am feeling really congested today and have had a major sinus-headache, so I really wanted something "brothy" tonight.

This recipe from my Garden of Eden Organic Farm Box was perfect!  I made my own vegetarian vegetable broth in the slow-cooker this afternoon and by the time dinner came around it was ready for me to add the fresh kale, parsley and mushrooms.  I also added garbanzo beans and kept the pasta separate and just combined the soup and pasta in my bowl.

Vegetable Broth

10 cups water
Celery
Carrots
Parsley
Leeks
Fresh rosemary
Fresh Thyme
Garlic
Yellow squash

I threw everything in the slow cooker for a couple hours and let it all "stew."

Two hours later, I put about 5 cups of the broth in a pot on the stove and added a bunch of kale and mushrooms and parsley and garbanzos and let it heat up for about 5 minutes.  In a bowl, I added the pasta and ladled some brothy soup on top of it.  Added some salt and pepper and it was so good!