greek-style lemon chickpea & ditalini soup

I’d imagine for many now is a difficult time to scrounge up inspiration to say much more than expressions of fear and sadness. I get it. I’m there. Yet among those very prevalent and very understandable emotions, I find a bit of hope wedged in a hidden corner. I see separation but also unity. I see passion and flame and an urgent desire to change. I see unsettling behaviors from those we should be able to trust but ultimately cannot. I hear so many voices pulling words from the most honest pieces of their hearts and sharing them with such eloquence that if they’re ignored moving forward, I will never understand how, even more so than I presently understand how people can treat people so abhorrently.

Here is a soup. I speak oft of comfort food and now is the time, in between sessions of learning and helping and uplifting and encouraging, to seek and enjoy that which soothes you. Greek culture values sharing and soup is a perfect food to ladle into varied bowls. While I pass the pot around from which you can serve yourself, please know I am here with an ear and more. VE is still, and always will be, about communication. Let me know what I can do to help, on an individual level and on a more vast scale.

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greek-style lemon chickpea ditalini soup

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Orzo is the best replacement for ditalini, in my opinion, but any short-cut pasta you have on hand will do! Feel welcome to add additional vegetables or protein if you'd like a heartier soup.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 1 tbsp olive oil
• 1/2 cup carrot, diced
• 1/2 onion, diced
• 2 tsp dried dill
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tbsp garlic powder
• 1 parmesan rind
• strips from one lemon
• 4 cups vegetable broth or water
• 1 cup ditalini pasta
• 1 can chickpeas, drained and rinsed
• 1 tbsp corn starch (mixed with 2 tbsp water)
• 1/2 cup full-fat coconut milk
• 1/4 cup lemon juice

Instructions

• Peel strips of the lemon's yellow rind with a julienne vegetable peeler or a very sharp knife (CAREFULLY!). Use the same lemon for the juice. Dice all vegetables as instructed above. Make a slurry of the cornstarch and water in a small bowl, and set aside.
• Heat olive oil in a large sauce or soup pot over medium heat. Toss in onion and carrot and cook until soft and the onion is translucent, about 3-5 minutes. Mix dill, oregano, basil, and garlic, stirring for a minute until fragrant.
• Turn heat to medium high. Pour in broth; add lemon strips and parmesan rind and bring liquid to a boil. Once a rolling boil is obtained, add ditalini and cook until al dente according to package directions. Stir in cornstarch slurry until incorporated.
• Shut off the burner and add chickpeas, coconut milk, and lemon juice. Taste for seasoning, salt and pepper, and adjust as desired. Garnish with additional lemon, fresh parsley, or salty feta cheese.