Chickpea Noodle Soup

INGREDIENTS

2 tbsp. extra-virgin olive oil

1 small yellow onion, chopped

1 shallot, chopped

2 stalks celery, chopped

2 carrots, sliced ¼-inch thick

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 (15.5-ounce) can chickpeas, drained and rinsed

2 bay leaves

2 sprigs fresh rosemary

4 c. low-sodium vegetable broth

2 c. cold water

2 (2-inch-long) strips lemon peel

6 oz. orecchiette (2 1/2 cups)

3 tbsp. yellow miso

Crushed red pepper flakes

Freshly chopped dill, for garnish

Lemon wedges, for serving

DIRECTIONS

In a large pot, heat oil over medium heat. Add onion and shallot and cook, stirring occasionally, until softened, about 5 minutes. Add celery and carrots, season with salt and pepper, and cook, stirring often, 5 minutes.
Add garlic and cook until fragrant, 1 minute. Add chickpeas, bay leaves, and rosemary and stir to combine. Season again with salt and pepper and cook, stirring often, until you can smell the rosemary, about 1 minute.
Add broth, water, and lemon peel and bring to a simmer, using a wooden spoon to scrape any brown bits from the bottom of the pan. Add pasta, return to a simmer, and cook, stirring occasionally, until pasta is al dente, 13 to 15 minutes.
Remove soup from heat. Ladle about 1/2 cup broth into a medium bowl and whisk in miso. Whisk miso mixture back into pot and season with salt, pepper, and red pepper flakes. Ladle soup into bowls, top with dill, and serve with lemon wedges.

YIELDS:4 SERVINGS

TOTAL TIME:0 HOURS 45 MINS

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