CHICKPEA NOODLE SOUP
Serves 4
This vegetarian take on chicken noodle soup is healthful and hearty. White miso, a fermented paste made from rice, barley and soybeans (found in the Asian section of grocery stores), adds an umami flavor. If you can’t find it, substitute a splash or two of soy sauce.
For soup
Extra-virgin olive oil
3 sprigs thyme (or 1⁄2 teaspoon herbes de
Provence)
1 yellow onion, sliced thinly
1 leek, sliced thinly and rinsed of dirt
4 garlic cloves, minced
Kosher salt
1 cup white wine
2 tablespoons white miso (or liquid aminos) 2 carrots, peeled (or scrubbed) and diced 2 medium parsnips, peeled and diced (or
swap in sweet potato)
1 medium rutabaga, peeled and diced (or
swap in turnips)
1 small celeriac head, peeled and diced (or 3
stalks celery, sliced thinly)
2 cups (or one 16-ounce can) cooked
chickpeas
4 ounces pappardelle or fettuccini
For parsley relish
1 1⁄2 teaspoons red pepper flakes
Zest and juice from 1 lemon 10 sprigs parsley, roughly chopped
In a soup pot, heat a glug of olive oil over medium heat. Add the thyme (or herbes de Provence) and briefly fry, 10-15 seconds.
Add onion, leek and garlic, plus a big pinch of salt, and reduce heat to medium-low. Sweat the mixture until soft, about 7 minutes. Add white wine and reduce by half.
Dissolve miso into 8 cups of water. If it doesn’t blend completely, don’t worry, it will as the soup simmers — this just helps it along.
Add root vegetables, chickpeas and miso water. Bring to a boil, reduce to a simmer and cook until all vegetables are tender, about 20 minutes.
Meanwhile, in a small frying pan, lightly toast red pepper flakes over medium-high heat until fragrant, about 30 seconds.
In a separate bowl, combine 1⁄2 cup of olive oil, lemon zest, lemon juice, parsley and a pinch of salt. Add warm red pepper to the mixture.
When the vegetables are tender, taste and adjust salt as desired. Add the pasta and simmer until tender, 6-8 minutes.
Divide the soup into 4 bowls and top with a hefty spoonful of the parsley relish. food52.com