Mar 23, 2013 To say this soup is adaptable is a huge understatement. It’s basically my clean-out-the-fridge project. This time, I had a couple of cups of shredded cabbage leftover from a slaw – tossed it in. A 4-inch stub of zucchini? In it went. Feel free to use white beans or lentils instead of chickpeas, or even leftover chicken, shredded, in lieu of legumes. Sometimes I even just use water instead of stock, but in that case you want to let it hang out a bit longer with the mirepoix for good flavour, simmering for maybe 30 minutes at least before adding the pasta, etc. With vegetable soups especially, the key to tastiness is proper seasoning. I feel like I sound like a broken record on this topic, but as someone who made one too many a massive pot of nasty soup in her learning-to-cook days, I can attest to the tremendous difference a generous pinch of salt can make. If it’s adequately salty but still a bit lacklustre, a squeeze of lemon usually does the trick. In springtime, the increased light and longer days makes me feel lighter at heart, and I crave lightness in my meals, too. This effect is exaggerated by the fact that I’ve now got baby occupying the space where stomach used to live (and happily expand to accomodate large lunches). This is one light meal that also sticks to your ribs. Yum yum.
