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Export 13 ingredients for grocery delivery
Step 1
Dice onion, carrot, and celery. Slice mushrooms. Mince garlic and set aside.
Step 2
In a large stockpot over medium-high heat, sauté onion, carrot, and celery for about 6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Step 3
When onion is tender, add mushrooms, garlic, basil, and oregano. Stir and sauté another 4 minutes.
Step 4
Add broth and chickpeas (rinsed and drained). Bring to a light boil.
Step 5
Once boiling, add pasta and stir. Then reduce heat and cover. Simmer for 10-12 minutes (or until your pasta is cooked through).
Step 6
In a small bowl, whisk miso with about 1/3 cup warm water until smooth. Add to pot at end of cooking time. Stir in vinegar and chopped fresh parsley. Salt and pepper to taste before serving if desired.
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