Categories: Beans, Breakfast, Chickpeas, Healthy, March2012, Soups

Ingredients

• 2 Tbs olive oil
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 2 diced celery stalks
• 2 peeled diced carrots
• 1 cup chopped broccoli
• 1 cup cooked chickpeas
• 2 Tbs white miso

Directions

1. Heat 2 Tbs olive oil in a pot over medium heat. Cook 1/2 cup chopped onion, 2 minced garlic cloves, 2 diced celery stalks, and 2 peeled and diced carrots until tender, 6 to 8 minutes. Stir in 1 cup chopped broccoli and 1 cup cooked chickpeas; cook about 2 minutes.

2. Add 4 cups water. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve 2 Tbs of white miso in 2 Tbs cool water, and stir into soup. Season with coarse salt.

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