🍁 When the cold tip its nose, I like to make comforting soup recipes.
🍲 This one might surprise you since it is actually a vegetable version 🌱 of a soup that you all know very well: the chicken noodle soup! 🙂
I have been doing it for 2 years now and it has become a staple for the cold seasons!
for 4 portions
Ingredients
- 2 tablespoon of olive oil
- 1/2 yellow onion
- 1 cup of diced carrot
- 1 cup diced celery
- 1 1/2 teaspoon of poultry spices
- 1 bay leaf
- 1 can of chickpeas
- 2 cups of rotini
- 4 cups of vegetable broth
- salt and pepper
Preparation
- In a medium pot, add water, salt and bring to a boil. When the water is ready, cook the Al dente rotini in it. drain and rinse the pasta in cold water to stop cooking. Be careful not to overcook them since they will end up cooking in the broth.
- In a large pot over medium heat, add the oil and sweat the onions.
- Add the carrots, celery and sauté for a few minutes.
- Add the vegetable broth, the spices, the chickpeas and let simmer simmer so that everything takes on flavor.
- In a soup bowl, pour 1/4 of the cooked pasta and 1/4 of the broth and serve.
Note: I only mix my pasta with the broth once it has cooled because I don't want to have soft pasta.
