It is a One Pot recipe, takes only 20 minutes to prepare, and it is super cozy, warming and delicious.
Tip: Enjoy a (vegan) buttered and topped with chives slice of sourdough with the soup. My grandpa used to make this for me when I was little, and it is so simple yet so good
Ingredients:
1 cup of chickpeas, cooked and rinsed
1 cup of small shaped noodles (I used Mini Farfalle)
1/2 cup frozen peas
6 cups vegetable stock
1 tbsp olive oil or vegan butter
1 small sweet onion (about 1/2 cup chopped)
2-3 garlic cloves
2 small carrots
2 celery stalks with greens
1/2 tsp dried thyme and parsley each
1 bay leaf
Sea salt and black pepper to taste
Topped with microgreens
Method:
Finely dice onion and garlic, and chop carrot and celery. Heat up oil or butter and sauté onion for about 5 minutes until translucent, then add garlic, carrot and ginger and sauté for a couple more minutes.
Add vegetable stock, thyme, parsley, bay leaf, and bring to a boil. Cover and simmer for 10 minutes, then add pasta and chickpeas, and simmer until noodles are al dente. For mini pasta this usually takes between 5 and 7 minutes. Add peas towards the end so they stay nice and green.
Discard bay leaf, season with salt and pepper to taste, and top with fresh herbs.
Enjoy!
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