I love "Chickpea and Romaine Soup with Golden Vermicelli." It's one of my two all-time favorites (the other is Manjula's Lentil-Veg Soup). I use whole wheat vermicelli. Break it into two-inch pieces, then toast in a dry cast iron pan -- save the oil for finishing. Once toasted, add pasta to soup, bring all to a boil, turn off heat and cover pot for 5 minutes. Ready to serve, al dente! THANK YOU, FOOD & WINE!!