1 – 2 quarts Better than Bouillon No chicken stock (start with one quart and add more if needed)
8 ounces dried orzo (or other small pasta like ditalini or orecchiette)
1 can chickpeas or white beans, with liquid (no sodium added)
1 tablespoon freshly grated ginger
1 tablespoon white or yellow miso
6 tablespoons vegan butter like Earth Balance
1 tablespoon fresh parsley (or other favorite herbs), finely chopped
1 tablespoon lemon juice
Instructions
Place a soup pot over medium heat and coat with olive oil.
Add the onion, garlic, carrots, celery, potatoes (if using), thyme, poultry seasoning, bay leaves and cayenne (if using). Season with salt (lightly – the broth has a lot of salt) and pepper. Cook, stirring several times, for about 6 minutes. Vegetables should be soft but not browned.
Stir in vermouth or white wine and nutritional yeast. Simmer for 2 – 3 minutes.
Pour in 1 quart of the stock and bring the liquid to a boil. Add the orzo, ginger and chickpeas or white beans with liquid. Simmer for 5 minutes until tender. Add more stock if the soup seems too thick.
Test noodles and potatoes (if using) to make sure they are completely done.
Carefully remove several tablespoons of the hot stock and put in a small bowl. Add the miso and muddle until a smooth paste is formed.
Reduce heat and fold in the miso paste and vegan butter. Continue to simmer for another couple of minutes to heat through and butter is melted. Taste and adjust seasoning if needed with salt and pepper. Discard bay leaves.
Sprinkle with chopped parsley or other herbs before serving.