Sunday, January 9, 2011
Hmmm.. my kitchen smells so good right now. See, we New Englanders have some perks on windy, frigid days like today too. We can just stay indoors and put on a large pot of Chick Pea and Miso soup to warm us right down to our toes :-) Catch all the football games on TV--perhaps finish knitting that sweater I've been working on for weeks now. Even better, how about some warm peasant bread just out of the oven. Who could ask for anything more? Well I could think of several, but for now I'm toasty warm, and not missing those pina colada's poolside on some remote island. What am I saying? I think this flu has shaded a few of my grey cells. But, I'm on the mend. Heck, I can smell the soup so that's one major improvement!
I just love this soup. The addition of the chick pea miso gives it such a yummy flavor. I'm certain it's the brown rice and chick peas vs. soybean in the blend. Try not to omit this ingredient if you give it a try. I've tried other miso, and none compares to this one. You can readily order it online from South River Miso, or if you're lucky enough to have a Whole Foods nearby--they also carry it. And while you're at it, you might want to give their Azuki Bean Miso a try too. I've never seen it anywhere else.
Stay warm. Enjoy!
Chick Pea & Miso Soup
2 oz prosciutto, sliced thin
1 shallot, diced
2 carrots, diced
1 celery stalk, sliced
2 garlic cloves, mashed
2 tsp fresh rosemary
2 TBLS olive oil
1 large can crushed plum tomatoes
4 cups low salt vegetable stock
2 (15 oz) cans chickpeas, rinsed well
1 handful fresh spinach leaves, torn
2 tsp South River Chick Pea Miso
sea salt, ground pepper
1 cup baby pasta shells
cooked chicken pieces,diced *optional
Parmigiano cheese rind *optional
freshly grated Pecorino cheese
Chop prosciutto, shallot, carrots, celery & garlic. Heat olive oil in a large pot and sautee until veggies become softened. Add all remaining ingredients except pasta & grated cheese. Bring the soup to a gentle simmer and cook for 30 minutes. If you've added in cheese rind, remove it now and cut the softened cheese into cubes and return it to the simmering pot. Five minutes before serving add the spinach and pasta to the pot. When it is al dente, ladle the soup into bowls and generously sprinkle with cheese and pass the bread!