It’s cold. Windy. Winter is hanging on. What do you need? A big massive bowl of comfort soup and biscuits to slather in maple apple butter and dip in the broth. Holly’s posting of her Chickpea Noodle Soup got me thinking, so I made a big pot of savory soup. Let it be known that if you feel croupy this soup will heal you like no other. Chicken Noodle Soup? Pffftttt. Try this!
Chickpea Noodle Soup
- 1 Tbsp olive oil
- 1 small onion
- 4 carrots, peeled and thinly sliced
- 4 stalks celery, trimmed and thinly sliced
- 1 head garlic, peeled and minced
- 2″ piece fresh ginger, peeled and microplaned
- 8 cups vegetable broth
- 15 to 19 ounce can garbanzo beans, drained
- Ground black pepper to taste
- Juice and zest of 1 large lemon
- 8 ounces Ditalini pasta, cooked 3 minutes short
Heat a tall pot over medium heat, add oil, onion, carrots and celery, sauté until onion is tender. Add in garlic and ginger, cook for a minute.
Stir in broth, beans and pepper, bring to boil, turn down and simmer loosely covered until carrots are tender (10 to 15 minutes).
Stir in cooked pasta, lemon juice and zest, heat through and serve.
Baking Powder Biscuits
- 2 cups all-purpose or white whole wheat flour
- ½ cup non-hydrogenated palm shortening
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 1 cup unsweetened almond milk
Lightly oil a large rimmed baking sheet and preheat oven to 450°.
Work shortening into the dry ingredients with fingers, till finely crumbled. Stir in milk, drop balls of dough on the baking sheet.
Bake until golden on top, about 12 to 15 minutes.
Makes about 12 biscuits.