The Way to a Man's Heart
Chickpea Minestrone - Series 5
This is a great summer soup. Replete with summer vegetables and fresh
herbs, with the rich flavor of chickpeas, this starter course will have you
dreaming of Mediterranean beaches. Light and fresh, this soup packs a
whollop of vitality with the sunny disposition of the veggies and the
endurance of the beans.

What You'll Need
extra virgin olive oil
1 sweet onion, thin half moon slices
sea salt
1-2 carrots, diced
1 cup sliced button mushrooms
1-2 yellow summer squash, diced
1-2 small zucchini, diced
1 cup fresh corn kernels
1 cup cooked chickpeas
4-5 cups spring or filtered water
2 teaspoons white miso
several leaves fresh basil, minced
2-3 sprigs fresh rosemary, leaves removed, minced
1-2 stalks celery, diced
small handful fresh parsley, minced, for garnish

Instructions
Heat a small amount of oil in a soup pot. Saute onion, with a pinch of
salt, for 1 minute. Add carrots, a pinch of salt and saute until shiny with
oil. Add mushrooms, a pinch of salt and saute until limp and releasing
juices. Add summer, squash, zucchini, corn, a pinch of salt and saute for 1
minute. Top with chickpeas and add water. Cover and bring soup to a boil.
Reduce heat to low and simmer until vegetables are tender, about 15 minutes.
Remove a small amount of broth and puree miso. Stir gently into soup,
with herbs and celery. Simmer, uncovered, for 3-4 minutes to activate the
enzyme activity of the miso. Serve garnished with fresh parsley. Makes 6-8
servings.