Tonight is a night many Kansas Citians have been waiting for. At last, a local weatherman, Gary Lezak, is giving his winter weather forecast at 10pm. I’ll be honest, I’m bracing myself for pessimal news. I’m even polishing my baseball bat in case of an unexpected, belligerent urge to bash in the TV. Things could get ugly. I threw some parsley pesto (from the summer, thanks) into my dinner soup to remind myself of warmer, less violence-inducing days. I dare you to ruin my mood, Lezak.
Chickpea and Pasta Soup with Parsley Pesto:
What it took for 2:
* 2 garlic cloves, minced
* 2 cups chicken stock
* 1 can chickpeas (rinsed and drained)
* 1 cup small grain pasta (I chose shells)
* 2 Tbs. parsley pesto (or store bought basil pesto)
* 1 Tbs. extra virgin olive oil
* crusty bread for dipping
* fresh parmesan shavings for garnish
* coarse salt and freshly ground pepper
Heat oil over medium high in a medium saucepan. Add garlic and let bloom for about a minute. Add the chicken stock along with 1 cup of water and bring to a boil. Add the pasta and chickpeas. Cook until pasta is al dente, around 7 minutes. Season to taste.
To serve, sprinkle parmesan shavings on top and drizzle with pesto. Have that crusty bread on hand because things might get messy. And delicious.