MUSHROOM AND CHICKPEA SOUP

MUSHROOM AND CHICKPEA SOUP image

Yield 4 servings

Number Of Ingredients 12

Previous Next

1 medium yellow onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
8 oz. cremini mushrooms, quartered
4 oz. shitake mushrooms, stemmed and quartered
1/4 cup white wine
1 15 oz can chick peas, rinsed and drained
4 cups vegetable broth
1/2 cup small pasta (such as orzo)
2 medium tomatoes, seeded and diced
1/4 cup fresh basil, chopped
Freshly grated parmesan

Steps:

1. Saute the onion over medium high heat until almost softened (about 5 minutes), then add the garlic and saute for 2 minutes more. 2. Add the mushrooms and saute until they release their liquid. Then increase the heat slightly and cook until the liquid has evaporated, stirring frequently. 3. Add the wine and stir until evaporated. 4. Add the chick peas and give a good stir, then add the broth. 5. Increase the heat so that the liquid boils, then add the pasta, reduce the heat slightly so that it boils gently and cook until the pasta is al dente (time depends on size of pasta). 6. Just before serving, add the tomatoes and basil, simmer for about 5 minutes and serve topped with freshly grated parmesan.