I’m not gonna lie to you. Today, I don’t feel like doing this. My hands still ache from peeling apples for applesauce, my body is fighting to recover from hiking or horseback riding (still?) or maybe 7 mg, and I just want to eat take-out three nights in a row like a normal person, sitting on a couch in front of some form of canned entertainment. I can’t wait for this effing year to end.
Chunky Chickpea Vegetable Soup (PDF)
Recipe 270 of 365
Spiked with lemon and fresh herbs, this soup combines the heartiness of minestrone with the healing powers of chicken noodle. Add zucchini, bell peppers, or baby spinach, or make it heartier by stirring in cooked pasta, rice, or wheat berries at the end.
TIME: 45 minutes total
MAKES: 2 to 4 servings
1 tablespoon olive oil
1 heaping cup chopped onion (from 1/2 large onion)
Salt and freshly ground pepper
2 carrots, peeled and cut into 1/2” pennies
3 celery stalks, cut into 1/2” half moons
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme
1 large tomato (about 3/4 pound), chopped
2 cups chicken stock
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon chopped fresh parsley (or basil)
2 tablespoons freshly-squeezed lemon juice
Parmesan cheese, for serving
Heat a soup pot over medium heat. When hot, add the oil, then the onions, and season with salt and pepper. Cook for 5 minutes, stirring, until the onions begin to soften. Add the carrots, celery, garlic, and thyme, and cook another 5 minutes, stirring occasionally. Add the tomatoes and the chicken stock, bring to a simmer, and cook for 15 minutes, or until the carrots are cooked through. Add the chickpeas, and simmer five minutes more. Stir in the parsley and lemon juice, season to taste with additional salt and pepper, if necessary, and serve with grated Parmesan cheese.