Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
34
High
Nutrition per serving
Calories484.2 kcal (24%)
Total Fat9.9 g (14%)
Carbs79.8 g (31%)
Sugars12.4 g (14%)
Protein20.7 g (41%)
Sodium1037.1 mg (52%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsextra-virgin olive oil
1yellow onion
medium, chopped
1 cupcelery
thinly sliced
1 cupcarrots
peeled and cut into thin rounds
¼ teaspoonsalt
more to taste
½ teaspoonground turmeric
½ teaspooncurry powder
optional
1bay leaf
1 canchickpeas
rinsed and drained
8 ouncesspiral pasta
2 tablespoonsfresh flat-leaf parsley
chopped, plus extra for garnish
2 quartsvegetable broth
freshly ground black pepper
to taste
Instructions
Step 1
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 ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
Step 2
Add the 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.
Step 3
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.
Step 4
Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
Step 5
Once cool, store the soup in the refrigerator, covered, for up to 5 days.
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