Ingredients:
1 whole carrot, skinned
2 whole celery stalks, sliced
1 small onion, diced
10 whole cremini (brown) mushrooms
8 cups vegetable broth
1 tsp yellow miso paste
1 tsp tamari
2 whole bay leaf
4 ounces whole wheat pasta, uncooked
15 ounces chickpeas, drained and rinsed
Directions:
Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente. Stir in chickpeas and taste. Add more miso or salt if necessary. Allow soup to thoroughly heat the chickpeas. Fish out bay leaves and serve.
Serves 8.
http://happyherbivore.com/recipe/chickpea-noodle-soup/
Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente. Stir in chickpeas and taste. Add more miso or salt if necessary. Allow soup to thoroughly heat the chickpeas. Fish out bay leaves and serve.
Serves 8.
http://happyherbivore.com/recipe/chickpea-noodle-soup/
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