My soup kick continues, though our weather is a little better and Hallelujah! the days are getting longer. This is my less-meat answer to chicken noodle soup. It’s a go-to easy recipe, and the best part is most of the ingredients are usually in my kitchen anyway.
This is a Jamie Oliver recipe that I’ve made minor changes to. Basically you’re cooking onion, celery, and garlic together first. I added carrot into the mix, and if I don’t have the celery on hand, I just skip it. Then you’re pureeing the veggies with broth and a can of chick peas. You add a second can of chick peas whole (drained), then add pasta.
You get a rich, creamy soup with lots of hidden vegetable power. The stick blender is your friend here, a master of vegetable disguise. Make it as thick or thin as you like.
The carrots + chickpeas give it a lovely golden color, and I like using spaghetti noodles—somehow they seem more fun. I’ve been leaving out the rosemary, though it’s nice with it as well. You can always make it vegan/ vegetarian if you use vegetable broth. For grown ups: the red pepper flakes, freshly ground black pepper, and chopped parsley add a nice zing. Without the garnishes, it’s a plain-looking soup my kids like. Enjoy!