Chickpea Noodle Soup

Chickpea Noodle Soup

Ingredients

1 Tablespoon Olive Oil

1 Medium Onion, chopped

1 Shiitake Mushroom, chopped fine

2 Celery Ribs, sliced

2 Carrots, chopped

2 Medium Potatoes, peeled and chopped

1 to 2 Cups Seasonal Vegetables, chopped (Corn, Cauliflower, Celery Root, Romanesco, etc.)

1 Cup Parsley Leaves, chopped

2 teaspoons Ground Coriander

2 teaspoon Thyme,

2 teaspoons Poultry Seasoning

½ teaspoon Freshly Ground Black Pepper

1 Bay Leaf, optional

1 Bulb Roasted Garlic, skin removes (or sub 2 teaspoons granulated garlic)

1 Can Chickpeas, rinsed

2 Cups Gluten Free Fusilli Pasta

4 Cups Vegetable Broth

2 teaspoons Sea Salt

2 teaspoons Lemon Juice

½ teaspoon Lemon Zest

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add the shiitake mushroom, celery, and carrots, and cook for about 5 minutes.

2. Stir in the chopped potatoes and any other vegetables. Add ground coriander, thyme, poultry seasoning, black pepper, granulated onion, and bay leaf (if using). Cook for 2 minutes.

3. Pour in the vegetable broth and bring to a boil. Add the rinsed chickpeas and roasted garlic. Reduce heat and simmer for 15 minutes until vegetables are tender.

4. Stir in the gluten-free fusilli pasta and simmer for another 10 minutes until the pasta is cooked.

5. Add sea salt, lemon juice, and lemon zest. Stir in the chopped parsley and adjust seasoning as needed.

6. Remove the bay leaf and ladle the soup into bowls. Enjoy hot!