In my world, it is never too hot for soup. That statement doesn't mean that we don't get hot in our state, but I love soup even on the hottest of days.
I had some home cooked chickpeas lounging around in my freezer, so I put together this soup. It was filling yet light, perfect for summertime.
I had some pasta in my pantry that someone had given me. It was made with carrots and squash, and it was great. I need to be more adventurous in my pasta purchasing.
CHICKPEA NOODLE SOUP
2 Tbsp. extra virgin olive oil
4 carrots, peeled and chopped3 celery stalks, chopped
1 large onion, chopped
8 cups of vegetable broth
1 tsp. white or yellow miso paste
2 tsp. tamari
1 Tbsp. vegan Worcestershire sauce
1 Tbsp. vegan “no chicken” boullion base, optional
Louisiana hot sauce, ½ tsp or to taste
1/2 to 1 tsp. kosher salt, or to taste
2 whole bay leaves
15 ounces chickpeas, drained and rinsed
8 oz. of pasta, cooked
In a dutch oven, warm the olive oil up, then add the
carrots, celery, and onion. Saute over
high heat until onions are translucent.
Add broth, miso paste, tamari, Worcestershire sauce,
boullion base, Louisiana hot sauce, salt, and bay leaves. Cook for another 6 minutes or until
vegetables are tender.
Remove the bay leaves and stir in chickpeas. Check for seasonings and adjust. Heat soup up to desired temperature.
I always keep my pasta separate from my soup until I dip it into each serving
bowl. I used to cook the pasta in the soup. If there were leftovers, the next time I would look at my soup, there would be little to no broth left, and the pasta would be much bigger and not al dente at all. It did not take much brain power to realize that as the soup sat, the pasta was absorbing the broth. It is so easy just to keep them separated until serving time.
Husband's note: I had two bowls.
