20 min
4
servings
Ingredients
1
Tbsp
extra virgin olive oil
1
medium sweet onion
(diced)
2
tsp
garlic granules
5
cup
vegetable or low sodium chicken broth
14
oz
chickpeas
(canned, with liquid)
2
cup
kale
(chopped)
2
Tbsp
shiso miso
2
cup
cooked pasta
(any shape)
1/2
fresh lemon
Prep Time:
5 min
Cooking Time:
15 min
Total Time:
20 min
Instructions
Heat the oil in a medium soup pot; add the onion and cook until translucent, for about 4 minutes.
Add the garlic, broth and can of chickpeas with liquid. The liquid helps to add thickness to the broth. Bring to a simmer; add the kale and cook for 3 to 4 minutes, then reduce the heat to low.
Use a little broth to loosen up the miso paste, then add the miso and pasta to the soup and finish with a big squeeze of fresh lemon juice.
