Chickpea Noodle Soup
Chickpea Noodle Soup is comforting, nourishing, and sure to make you feel better, no matter what ails you. It's like the classic chicken noodle soup you grew up with, only vegan!
Servings: 6 servings
Calories: 307kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 medium onions chopped
- 4 medium carrots thinly sliced
- 4 celery stalks thinly sliced
- 6-8 sprigs fresh thyme
- 1 bay leaf
- 2 quarts vegetable broth
- 8 ounces rotini pasta (gluten-free, if necessary)
- 1 15-ounce can chickpeas (1½ cups), rinsed and drained
- salt and pepper to taste
- fresh parsley chopped, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic, onions, carrots, celery, fresh thyme and bay leaf and sauté until the veggies are softened, but not browned.2 Tablespoons extra virgin olive oil, 4 cloves garlic, 2 medium onions, 4 medium carrots, 4 celery stalks, 6-8 sprigs fresh thyme, 1 bay leaf
- Add the vegetable broth and bring to a boil.2 quarts vegetable broth
- Once the soup is boiling, add the noodles and chickpeas and cook for about 8 minutes, until the noodles are al dente. Add salt and pepper to taste.8 ounces rotini pasta, 1 15-ounce can chickpeas, salt and pepper
- Remove from the heat and serve with freshly chopped parsley, if desired.fresh parsley
Notes
Recipe adapted from Homestyle Vegan, copyright 2016 by Amber St. Peter. Used by permission Page Street Publishing Co.
Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen up to 3 months. I recommend leaving out the noodles when you freeze the soup. Then quickly cook some pasta in your favorite shape and add it to the soup after you reheat it.
Nutrition
Calories: 307kcal | Carbohydrates: 51g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 264mg | Potassium: 460mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6974IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
