Chickpea Noodle or Matzo Ball Soup

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup thinly sliced celery (about 2 long stalks)
• 1 cup carrots, peeled and cut into thin rounds (2 medium or 4small)
• ¼ teaspoon salt, more to taste
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder (optional)
• 1 bay leaf
• 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 8 ounces spiral pasta*
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• 2 quarts (8 cups/64 ounces) vegetable broth
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
2. Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
3. Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
4. Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
5. Once cool, store the soup in the refrigerator, covered, for up to 5 days.