Lemony Chickpea Soup With Parmesan & Pasta

• ⅛  - Sweetened coconut water
• ⅛  - Lemon grass
• ⅛  - Lowfat buttermilk
• ⅛  - Raw spleen
• ⅛  - Veal top round leg cutlet
• ⅛  - Pork heart
• ⅛  - Flavored Almonds
• ⅛  - Canned mushroom with beef stock soup
• ⅛  - Pecans
• ⅛  - Animal Fat
• ⅛  - Raisin Bran
• ⅛  - Lamb shank 1/8" fat
• ⅛  - Dried buttermilk
• ⅛  - Salmonberries
• ⅛  - Unsweetened coconut water
• ⅛  - Cocoa Puffs
• ⅛  - Wheat hamburger bun

Instructions

1. In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the shallots, carrots, celery, a couple pinches of salt, and a few grinds of black pepper. Cook, stirring frequently, until the veggies are soft and browned on the edges, about 6-7 minutes.
2. Next, add the garlic, rosemary, and red pepper flakes. Cook for about 30 seconds, or until fragrant. Stir in the chickpeas, bay leaves, and Parmesan rind.
3. Pour the vegetable broth and water over the chickpea-veggie mixture. Bring to a boil, reduce to a simmer, and let the soup cook for 5-10 minutes to meld the flavors.
4. Add the pasta and cook until al dente, according to package directions. During the last 1-2 minutes of cooking, add the kale and cook just until it's wilted.
5. Remove the soup from the heat. Add the juice of 1/2 the lemon. Taste and add more lemon juice, salt, and pepper, to taste.
6. Serve the soup with freshly-grated Parmesan, red pepper flakes, lemon wedges, and black pepper. Enjoy!