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Chickpea Noodle Soup
Julie Morris @superfoodjules --- in Veg News --- with small changes by Eve
A comforting soup made with a delicate miso broth.
1420 ml 6 c. water
44 ml3 T. yellow miso paste
15 ml1 T. olive oil
1 large yellow onion, finely diced
1 celery stalk, finely diced
1 large carrot, halved and cut into half-moons
5 ml1 tsp. caraway seeds
2 bay leaves
2 ml1/2 tsp. salt
2 ml1/2 tsp. black pepper
240 ml1 c. pasta, any shape
470 ml2 c. cooked chickpeas or 1 (15 oz.) can, drained
44 ml3 T. minced parsley, divided
Combine water and miso in a blender and blend until smooth.
Warm the oil in a heavy pot over medium heat. Add onion, celery and carrots and saute until softened, about 8 minutes. Add caraway seeds and cook, stirring, for 2 more minutes. Add bay leaves, miso broth, salt and pepper.
Bring to a light boil, and stir in noodles and chickpeas. Cook until pasta is al dente, remove from heat, discard bay leaves and stir in 2 T. parsley.
Ladle into serving bowls and sprinkle with remaining parsley.