Spring Vegetables and Chickpea Soup

To take the chill off a cool Spring Maine evening, this soup is simply delicious!

Serves 6

Ingredients:

· 2 cans Garbanzo/ chickpeas rinsed and drained

· 2 tablespoons olive oil

· 1 medium onion, diced

· 2 cups chopped fennel bulb or celery

· 5 garlic cloves – minced

· 4 cups stock vegetable or chicken

· 4 cups water

· 1 teaspoon salt

· 1/4 teaspoon cayenne

· 1 teaspoon coriander

· 4 ounces very small pasta (little elbows, orzo, mini shells)

· 4 cups finely chopped green veggies (any combination of broccoli, green beans, spring peas, kale, asparagus, peas, cauliflower)

· 1 tablespoon fresh thyme (or 1 teaspoon dried)

· 1/4 cup fresh dill (or sub tarragon) or mix

· 2 tablespoons lemon juice

· 1 cup chopped flat-leaf parsley or scallions

· garnish options: finely grated Romano cheese, crunchy homemade croutons, fresh herbs

Instructions

1. In a large pot, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.

2. Add garlic, cook 2-3 more minutes.

3. Add stock, water, spices and salt and the soaked chickpeas and bring to a boil. Cover and simmer on medium-low for 20 minutes or until chickpeas are tender. (If using canned chickpeas, drain and rinse and simmer 3 minutes.)

4. Add pasta, bring to a boil, and when the pasta is about 1/2 way cooked, add the vegetables. (You don’t want to cook the veggies too long, or they will lose their beautiful green color)

5. When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon.

6. Add the lemon juice a tablespoon at a time, tasting.

7. Adjust salt and pepper to taste.

8. Serve in bowls and garnish with more tarragon, grated Romano, chili flakes, or croutons.

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