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Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.

Whole Living, January/February 2012

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Servings:
4
Yield:
Makes 4 1/2 cups
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Ingredients

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Directions

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  • Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.

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  • Stir in broccoli and chickpeas; cook about 2 minutes.

  • Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

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