In my household, most of the time we are healthy. I mean, being superheroes and ninjas must provide us with a heartier constitution. However, today we are dying of the plague or something equally drastic.
Being the mom, I braved the wind and cold to gather supplies, and selflessly came home and made Chickpea Noodle Soup, pausing to lean against the counter every few minutes. Okay, so maybe I'm being a little dramatic, but I do feel pretty awful.
Before making the soup I looked at a few recipes online, but nothing stuck out for me, so I decided to just go for it and wing it. Boy oh boy am I glad I did.
Chickpea Noodle Soup
Serves 6
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
8oz mushrooms, chopped
3 carrots, thinly sliced
2 celery stalks, thinly sliced
1/2 tsp dried thyme
1 1/2 cups chickpeas {15oz can drained and rinsed}
8 cups water
3 tbsp Better Than Bullion No Chicken broth paste
1 cup frozen green peas
1/2 lb linguine or other pasta
1 1/2 tbsp nutritional yeast
fresh black pepper
1. In a large soup pot, heat olive oil over medium high heat. Add onion, and cook until caramelized. Add garlic and sautee until golden brown.
2. Add mushrooms and cook until all of the liquid has evaporated and they are cooked through. Add carrots, celery and thyme. Cook for 5 minutes, until softened.
3. Add chickpeas, water, broth paste, and peas. Bring to a boil. Add the pasta and nutritional yeast, and cook until pasta is tender, about 12 minutes.
4. Ladle into bowls, garnish with fresh black pepper, and serve with crusty bread.
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