Serves 1
Directions
- 1Chop the onion into fine pieces.
- 2Peel and chop the carrots.
- 3Peel and chop the celery ribs and leaves.
- 4Add vegetables to the onions.
- 5Mince time and add it, along with bay leaves and nutritional yeast to the pot.
- 6Drain and rinse canned chickpeas.
- 7Heat oil over medium heat.
- 8Add the onion, carrots, and celery to the pot with a little pepper and cook until softened for 5 to 7 minutes.
- 9Add minced thyme and bay leaf, and cook for 30 seconds.
- 10Add vegetable broth and chick peas to the pot, bring to a boil.
- 11Reduce heat and simmer for 10 minutes partially covered.
- 12Stir in parsley.
Ingredients
- 1 onion
- carrots
- celery
- 2 tablespoons parsley
- sprigs time
- 3 tablespoons nutritional yeast
- 0.5 cup ditalini pasta
- 2 tablespoons olive oil
- 6 cups vegetable broth
- canned chickpeas
- to taste pepper
- to taste salt
- 2 bay leaves
Equipment
knifecutting boardpot
Tips
- When chopping, it's important for all the ingredients to be about the same size.
- Do not cut basil or parsley if they are damp or the leaves will turn black.
- Dried thyme can be substituted for fresh, use 3/4 teaspoon.
- Do not substitute parsley, use the fresh kind only.
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