Chickpea Noodle Soup

Serves 2

Ingredients

½ onion, sliced
2 celery stalks, diagonal slices
1 large carrot, bias-cut
½ block extra-firm tofu, sliced into longer cubes
1 (13 oz) can chickpeas, drained
4 cups Two River Maitake Mushroom Broth
½–1 cup water (optional, to cook down and concentrate)
2 cups gluten-free pasta (cook separately)
Neutral oil
Fresh parsley, chopped

Method

1. Heat a little neutral oil in a pot over medium heat.
2. Add onion, celery, and carrot with a pinch of salt. Sweat 5–6 minutes until softened (not browned).
3. Add mushroom broth and a splash of water (if using). Bring to a gentle simmer.
4. Add tofu and simmer 5–7 minutes so it absorbs flavor.
5. Add chickpeas and simmer 3–4 minutes to heat through while keeping structure.
6. Cook pasta separately until al dente. Drain and set aside.
7. Stir in fresh parsley.
8. Divide pasta into bowls and ladle soup over top. Serve.