Chickpea Noodle Soup

Ingredients:

1 tablespoon extra virgin olive oil
1 onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
2 tablespoons grated fresh ginger
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper
1 cup (200 g) dried chickpeas (equivalent to 2 cups cooked or canned chickpeas)
4 cups (950 ml) vegetable stock
3 cups (950 ml) water
2 cups (120 g) FUSILLI (or other pasta shape)
Salt and pepper (to taste)
4 cups (80 g) green kale (or other greens), chopped

Directions:

1. Heat the olive oil in a large heavy-bottomed saucepan (over medium-high heat).
2. Add the chopped onion and sauté for about 3 minutes. Then add 3 cloves of minced garlic, 2 tablespoons of grated ginger, chopped carrots, and celery.
3. Cook this mixture for about 5 minutes (until the vegetables are tender).
4. Season with salt and pepper, then add 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
5. Then add 4 cups of vegetable stock and 3 cups of water. Bring to a boil, then add 2 cups of pasta. Cook until the pasta is cooked but still firm (al dente).
6. Once the pasta is cooked, add 2 cups of cooked or canned (and rinsed) chickpeas and 4 cups of your choice of greens.
7. Reheat a little more (until the greens are warm and wilted), then serve.

Yield: 6 servings
Recipe: heynutritionlady.com