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Comfy Chickpea Noodle Soup

PastaStove-TopFall

Time: 45 minutes

Yield: 4 servings

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About

Trying something new is always fun! If you want to change up your typical noodle soup, try this Comfy Chickpea Noodle Soup for a delicious surprise! Chickpeas, orecchiette pasta, miso, rosemary, lemon essence, and dill all add a bit of flare to the ordinary but always lovely broth, making an extraordinary bowl of deliciousness! Comfy Chickpea Noodle Soup is the alternative you never knew you needed. It's phenomenal!

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 shallot, chopped
  • 2 stalks celery, chopped
  • 2 carrots, sliced 1/4-inch-thick
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 cups low-sodium vegetable broth
  • 2 cups cold water
  • 2 (2-inch-long) strips lemon peel
  • 2 1/2 cups orecchiette
  • 3 tablespoons yellow miso
  • crushed red pepper flakes, to taste
  • fresh dill, to taste, chopped, for garnish
  • lemon wedges, to taste, for garnish

Directions

Step 1 -In a large pot over medium heat, heat the olive oil.

Step 2 -Add the onion and the shallot to the heated oil, and cook, stirring occasionally, until they have softened, about 5 minutes.

Step 3 -Add the celery and the carrots to the onion mixture and season with the salt and the black pepper. Cook, stirring often, about 5 minutes.

Step 4 -Add the garlic to the onion mixture and cook, stirring often, until fragrant, about 1 minute.

Step 5 -Add the chickpeas, the bay leaves, the rosemary, the salt, and the black pepper to the veggie mixture and cook, while stirring, until the rosemary is fragrant, about 1 minute.

Step 6 -Add the vegetable broth, the cold water, and the lemon peels to the soup mixture and bring to a simmer. Use a wooden spoon to loosen any of the browned bits from the bottom of the pot.

Step 7 -Add the orecchiette to the soup mixture and bring to a simmer, stirring occasionally.

Step 8 -Cook the soup until the orecchiette is al dente, about 13-15 minutes.

Step 9 -Transfer the pot from heat.

Step 10 -Ladle 1/2 cup of the soup liquid into a medium bowl. Add the yellow miso and whisk to combine.

Step 11 -Add the miso mixture back to the soup and whisk to combine.

Step 12 -Season the soup with the salt, the black pepper, and the red pepper flakes and stir to combine.

Step 13 -Serve the soup garnished with the dill and the lemon wedges.

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