greek-style lemon chickpea ditalini soup_________________________________________________________________Orzo is the best replacement for ditalini, in my opinion, but any short-cut pasta you have on hand will do! Feel welcome to add additional vegetables or protein if you'd like a heartier soup.
Ingredients
- 1 tbsp olive oil
- 1/2 cup carrot, diced
- 1/2 onion, diced
- 2 tsp dried dill
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tbsp garlic powder
- 1 parmesan rind
- strips from one lemon
- 4 cups vegetable broth or water
- 1 cup ditalini pasta
- 1 can chickpeas, drained and rinsed
- 1 tbsp corn starch (mixed with 2 tbsp water)
- 1/2 cup full-fat coconut milk
- 1/4 cup lemon juice
Instructions
- Peel strips of the lemon's yellow rind with a julienne vegetable peeler or a very sharp knife (CAREFULLY!). Use the same lemon for the juice. Dice all vegetables as instructed above. Make a slurry of the cornstarch and water in a small bowl, and set aside.
- Heat olive oil in a large sauce or soup pot over medium heat. Toss in onion and carrot and cook until soft and the onion is translucent, about 3-5 minutes. Mix dill, oregano, basil, and garlic, stirring for a minute until fragrant.
- Turn heat to medium high. Pour in broth; add lemon strips and parmesan rind and bring liquid to a boil. Once a rolling boil is obtained, add ditalini and cook until al dente according to package directions. Stir in cornstarch slurry until incorporated.
- Shut off the burner and add chickpeas, coconut milk, and lemon juice. Taste for seasoning, salt and pepper, and adjust as desired. Garnish with additional lemon, fresh parsley, or salty feta cheese.