Ingredients
- tablespoon sextra-virgin olive oil
- medium yellow onion, chopped
- cup thinly slice d celery (about2 long stalk s)
- cup carrots, peeled and cut into thin rounds (2 medium or4small)
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder (optional)
- bay leaf
- can chickpeas, rinsed and drained, or\1 1/2 cup scooked chickpeas
- ounce sspiral pasta*
- tablespoon schopped fresh flat-leaf parsley, plus extra for garnish
- quart s(8 cup s1/64 ounce s) vegetable broth
- Freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
- Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
- Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
- Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
- Once cool, store the soup in the refrigerator, covered, for up to 5 days.
