Pea Shoot Beauty
¼ cup (60ml) extra virgin olive oil
1 fennel bulb, finely diced, fronds reserved for garnish
4 celery stalks, finely sliced, inner leaves reserved for garnish
2 carrots, finely chopped
2 shallots, finely diced
6 garlic cloves, finely chopped
1 teaspoon kosher salt
Freshly cracked black pepper
3 cups cooked chicken meat, shredded
8 cups chicken stock, preferably homemade
1 teaspoon chicken bouillon
1 cup small dried pasta, such as Anellini Siciliani, or Ditalini
15 oz canned chickpeas, drained and rinsed
1 lemon, juiced
⅓ cup fresh dill, chopped, plus more for garnish
2 cups fresh pea tendrils (or baby spinach or arugula)
Parmesan Reggiano, for serving (optional)
Heat the oil in a large, heavy bottomed saucepan over low heat, then add the fennel, celery, carrots, shallots, garlic, salt and pepper. Gently cook the soffritto, stirring often, until it softens but doesn’t brown, about 15 minutes.
Add the shredded chicken, stock, bouillon and the dried pasta. Increase the heat to medium-low and bring to a simmer, stirring occasionally, and cook until the pasta is almost al dente. Skim any foam and fat, and discard.
Stir in the chickpeas, lemon juice and dill. Season to taste with more salt and pepper. Continue to cook for about 4-5 minutes, just until the pasta is tender and the chickpeas have warmed through.
Serve soup in individual bowls and garnish with the pea shoots, and reserved dill and celery leaves. Serve hot and steamy, showered with Parmesan.