Chickpea Noodle Soup

• Total time: 30 min
• Cook time: 20 min
• Prep time: 10 min

• 1 whole carrot, skinned
• 2 whole celery ribs, sliced
• 1 small onion, diced
• 10 whole cremini (brown) mushrooms
• 8 cups vegetable broth
• 1 tsp yellow miso paste
• 1 tsp tamari
• 2 whole bay leaf
• 4 ounces whole wheat pasta, uncooked
• 15 ounces chickpeas, drained and rinsed

Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly). Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thorougly heat the chickpeas. Fish out bay leaves and serve.

Servings per batch: 8

• Calories: 280
• Fat: 5g
• Carbohydrate: 44g
• Dietary Fiber: 11g
• Sugars: 7g
• Protein: 17g