Makes 6 Servings
As soon as the weather hit low enough to need a jacket, I immediately got on the comfort food train. This is one of my favorite super easy meals that you can even make for yourself when you’re sick. Not only that, but it uses so many wholesome, easy to find ingredients.
- 1 tbsp coconut oil (you can use other oil if you prefer)
- 1 large onion, diced small
- 1-2 medium-large carrots, diced small
- 2 stalks celery, diced small
- 1-2 cloves garlic, minced
- a sprig each of rosemary, thyme, and oregano, destemmed and minced (if using dried, 1 tsp each)
- a small handful fresh flatleaf parsley, loosely chopped (if using dried, 1 tbsp)
- 1 large bay leaf
- 1 15oz. can chickpeas, drained
- 3 medium potatoes, diced
- 1-2 cups pasta of your choice - I erred on the low side because I like less pasta in my soup
- 2 handfuls chopped hearty greens (like spinach, kale, or collard greens)
- ~6 cups strong vegetable stock (we dissolve veggie bouillon in hot water to make it as weak or strong as we need it)
- salt & white pepper to taste
- Heat the coconut oil in a large stock pot, on medium heat. While you’re heating it, chop your onion, carrots, celery, and garlic. Toss them in and stir to coat. Let cook for about 10 minutes while you prep your other ingredients, stirring every so often to prevent sticking.
- Add in the fresh (or dried) herbs, bay leaf, chickpeas, and potatoes, and pour in stock until everything is just covered. Let cook for another 10 minutes partially covered, gently stirring every so often. (Gently so you don’t break the chickpeas apart.)
- When the potatoes feel mostly done, add in the pasta, greens, and enough stock to cover everything again. The greens will cook down a good deal, so don’t overly fill the pot. You want to keep the flavor condensed so use as little liquid as you can.
- Cook for about 12 minutes, or however long it takes your pasta to cook. Add salt & pepper to taste at the end. Serve hot, and enjoy!