Vegan Chickpea Soup by Robin Entora
As per Robin "I’ve been making it for a good 30 years and it never fails."
1 tin drained chickpeas
1 cup carrots, peeled and diced
1cup celery ribs, sliced into thin crescents
1/2 cup of white onion, chopped into small dice
1/2 cup dry white wine
1 tablespoon fresh or dried rosemary
1 large garlic clove, minced
1/4 cup olive oil
5 cups of vegetable broth
1/2 cup small tube pasta such as Ditali cut
Salt and pepper to taste
In a medium/ large pot, add olive oil, onion, celery and carrots. Sauté on medium/ high heat until the onions have softened and are becoming translucent (approximately 5 minutes). Stir frequently.
Add garlic and rosemary to the pot and sauté for about a minute until the garlic is very fragrant.
Add wine to pot and reduce heat to medium. Allow wine to reduce and cook off the alcohol, stirring frequently (approximately 2 to 3 minutes).
Add drained chickpeas and vegetable broth. Allow to simmer 20 minutes on low heat.
Add pasta and continue simmering until the pasta is al dente, ( approximately 10 minutes). Do not allow the pasta to over cook and become mushy.
Taste for seasoning and adjust to your liking with salt and pepper.
Serve with a sprinkle of non-dairy Parmesan style cheese and a healthy slice of crusty Italian or French bread. ENJOY!
Photo by Deryn Macey on Unsplash