Tuscan Chickpea Soup

Tuscan Chickpea Soup

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Now I’m going to switch to a no-joking mode and tell you a true story about a time that The Chickpea was there for me during one of the lowest moments of my life.  Ok, it was The Chickpea and a gay Italian man, but still… (Disclaimer: this is a lengthy post)

Once upon a time, I was a nanny for a five-year old girl in Florence, Italy.  Nina* was a very sweet but very strong-willed girl (Read: spoiled) who lived with her mother, Genevieve* (Nina’s parents were divorced and her father lived in Rome).  Genevieve was also very strong-willed, but she was also just plain crazy.  I was warned of this by the prior nanny (who found me through craigslist and later became my roommate and good friend).  Genevieve had been raised by a nanny and the only way she knew how to mother a child was to hire a nanny and give Nina anything she wanted whenever she asked (and/or screamed, cried, kicked, and thrashed about) for it.  I had gotten the job because they were looking for an English speaking nanny, and since I had experience teaching English to Italian children, and was willing to commit to 6 months (they’d had a pretty high nanny turnover over the last year), I was a shoo-in.  I had envisioned becoming a part of their family, becoming a good friend and confidante to Nina, all the while enjoying everything Florence had to offer in my downtime.  I couldn’t have been more wrong.

Ingredients

  • 1 teaspoon olive oil (only if using stovetop method)
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 2-3 carrots, peeled and chopped
  • 3-4 celery stalks, chopped
  • 4 1/2 cups cooked chickpeas (or 3 15oz. cans, rinsed and drained)
  • 5 cups vegetable broth
  • 2-3 sprigs of fresh rosemary
  • 2 bay leaves
  • 2 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon liquid smoke
  • 1/3 cup nutritional yeast
  • salt and pepper to taste
Read the whole recipe on Keepin' It Kind