I’ve been battling a cold for the past couple weeks, and this week I’ve lost my fight and given in to slurping soup, tea, and watching too much Netflix. I’m sure I’ve posted a recipe for chickpea noodle soup before, but I’ve adjusted my technique a little bit after discovering the magic of panfrying my veggies before adding broth. I love that oily little sheen to soups because I’m a dork and these are the things that excite me in life. Don’t make fun, or I’ll cough really hard and make you feel terrible for me.
I’m going to stop whining now and tell you how to make my fav soup.
1/2 pound pasta
2 tbsp oil
1 medium sized yellow onion, diced
3 cloves garlic, minced
3 carrots, chopped
2 celery stalks, chopped
2 cups broccoli, chopped
2 cups kale, chopped
1 can chickpeas, rinsed and drained*
1/2 cup white wine
5 cups broth
2 tsp rosemary
1 tsp thyme
salt and pepper to taste
*You can also replace your chickpeas with some other protein, such as prepared seitan, TVP, etc. I just prefer to keep things simple. <3*
How to Soup:
-Cook pasta separately and set aside. Keep this separate.
-Heat oil in soup pout on medium high heat, and sauté onions. After a minute, also throw in yer garlic. Then rosemary, salt, pepper.
-Add more oil if needed, then toss in carrots, celery, broccoli.
-Once veggies start to soften, deglaze pot with white wine, then add your broth.
-Bring to a boil, then simmer for 15 minutes or until you can pierce through your carrots
-Add chickpeas and kale and cook with an additional minute.
-Doooon’t add the pasta n00dz to the soup pot! Instead, portion noodles at the bottom of each soup bowl, and pour your soup on top.
Gluten free if you add GF n00dz.
I best enjoy this soup with lemon juice, brags, nutritional yeast, and unplugged pop punk. Followed with a mug of tea bigger than yer head.