Loaded Winter Minestrone

Sauté onions in generous amount of olive oil until soft. Add ground ginger, curry powder, cumin, turmeric, and sea salt. Stir and cook for another few minutes until fragrant. Add celery, carrots, and chard stems. Cook for 10 minutes or until soft. Add vegetable broth and raise to a boil then simmer. Stir until thoroughly mixed and cook for 10-15 minutes. Add the swiss chard leaves and dandelion greens. Cook for 15 minutes or until fragment and everything is soft. Bring to a boil and add box of pasta, then cook for time listed on package (i find 6-7 minutes to work perfectly for most gluten free pastas)!