This is also a great way to use up leftover pasta. If using cooked pasta, add it right before serving.
lightly adapted from Cookie and Kate.
- 2 Tablespoons extra-virgin olive oil
- 1medium yellow onion, chopped
- 1 cupthinly sliced celery (about2long stalks)
- 1 cupcarrots, peeled and cut into thin rounds (2medium or4small)
- 2 Tablespoons flour
- teaspoonsalt, more to taste
- teaspoonground turmeric
- optional: teaspoon curry powder
- 1bay leaf
- 1can chickpeas, rinsed and drained, or1 cups cooked chickpeas
- 8 ounces elbow, spiral, or your favorite shape pasta
- 2 Tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups/64 ounces) vegetable broth or water
- Freshly ground black pepper, to taste
- 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 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
- Add the flour, 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. 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.
makes 6 large bowls.