Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 cup thinly sliced celery (about 2 long stalks)
  • 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
  • 1/4 teaspoon salt, more to taste
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder (optional)
  • 1 bay leaf
  • 1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
  • 8 ounces spiral pasta*
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • 2 quarts (8 cups/64 ounces) vegetable broth
  • Freshly ground black pepper, to taste

Instruction

  • 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 1/4 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 1/4 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.