BONUS RECIPE: Chickpea Noodle Soup

Robin Robertson was kind enough to share a recipe from her new book One-Dish Vegan. 

Chickpea Noodle Soup

Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

 Gluten-free option | Soy-free| Serves 4

This comforting, versatile soup can be altered easily to suit your taste. For example, vary the vegetables according to personal preference, or substitute seitan, tempeh, or different beans for the chickpeas. As the noodles cook in the soup, they will absorb some of the broth, so you may want to add a little more broth before serving. Alternatively, if you have leftover cooked pasta from another meal, you can just add it when ready to serve instead of cooking the noodles right in the soup. To make this soup gluten-free, use gluten-free pasta and, of course, make sure that your vegetable broth is gluten-free.

Ingredients:

·          2 teaspoons olive oil or 1/4 cup water

·          1 medium-size yellow onion, chopped

·          2 carrots, peeled and thinly sliced

·          1 celery rib, thinly sliced

·          3 garlic cloves, minced

·          1 teaspoon dried basil

·          1 teaspoon dried thyme

·          7 cups vegetable broth, or more if needed

·          4 ounces green beans, trimmed and cut into 1-inch pieces

·          4 cups coarsely chopped stemmed kale or cabbage

·      3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained

·          1 (14.5-ounce) can diced tomatoes, undrained

·          Salt and freshly ground black pepper

·          6 ounces uncooked linguine, broken into thirds

·          1/2 cup fresh or frozen peas

·          2 tablespoons minced fresh Italian parsley

 Directions:

 1. Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes to soften. Stir in the garlic and cook for 1 minute longer, then add the basil, thyme, and broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

 2. Add the green beans, kale, chickpeas, and tomatoes with their juices. Season to taste with salt and pepper. Simmer until the vegetables are tender, about 20 minutes.

 3. Stir in the pasta, peas, and parsley. Simmer until the pasta is tender, about 15 minutes longer. Taste and adjust the seasonings if needed. Serve hot.