Chickpea Noodle Soup

Ingredients

• Extra-virgin olive oil
• 3 sprigs thyme (or 1/2 teaspoon herbs de Provence)
• 1 yellow onion, sliced thinly
• 1 leek, sliced thinly and rinsed of dirt (or skip if you don’t have one)
• 4 garlic cloves, minced
• Kosher salt
• 1 cup white wine
• 2 tablespoons white miso (or liquid aminos)
• 2 carrots, peeled (or scrubbed) and diced
• 2 medium parsnips, peeled and diced (or swap in sweet potato)
• 1 medium rutabaga, peeled and diced (or swap in turnips)
• 1 small celeriac head, peeled and diced (or 3 stalks celery, sliced thinly)
• 2 cups (or one 16-ounce can) cooked chickpeas
• 1 1/2 teaspoons red pepper flakes
• Zest and juice from 1 lemon
• 10 sprigs parsley, roughly chopped
• 4 ounces pappardelle or fettuccini

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