This amazing soup has become one of my favorites to have on hand during a busy work week or to serve for a crowd. Filled with a simple flavorful blend of vegetables, chickpeas, a tomato broth and gluten free pasta pieces it's satisfying and warming. Perfect while we wait for warmer spring temperatures here in New Jersey. And to help us stay warm on those rainy April days ahead. Adapted from Health Made Simple meal plan from my friends Sid Garza-Hillman and Matt Frazier.
1 can (15 ounces) or 1.5 cups cooked chickpeas, drained and rinsed
1 bunch kale (about 8-10 leaves) torn into bite-size pieces, coarse stems removed
4-6 ounces whole wheat or alternative-grain linguine, broken into 1 to 2 inch lengths (or choose a bite-size pasta) I used Explore Cuisine brand: edamame and mung bean fettuccine. Excellent pastas!
Sea salt, to taste
½ teaspoon fresh ground black pepper
Heat the oil, (if using) in a large pot over medium heat.
Add the onion, celery, carrots, garlic, and 1/2 teaspoon of the dry rosemary (or 1/2 tablespoon fresh) and cook until the vegetables are soft and translucent, about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
Garnish with the remaining fresh rosemary, cashew cheese sprinkle and/or hot sauce.