Description
This Chickpea Noodle Soup is a vegan version of chicken noodle soup. It’s made with hearty veggies, fresh herbs, chickpeas, and tender noodles. Enjoy a cozy bowl of this delicious soup on a cold day.
Ingredients
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- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium celery ribs, sliced
- 3 large carrots, sliced
- 4 garlic cloves, minced
- 8 cups low-sodium vegetable broth
- 1 bay leaf
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1 15-oz can chickpeas, drained and rinsed
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh chopped sage
- 1 1/2 cups dry fusilli
- 2 tablespoons fresh chopped flat-leaf parsley
- 2 tablespoons fresh chopped dill (or more parsley)
- 1 tablespoon fresh lemon juice
Instructions
- Saute the veggies. In a large soup pot or Dutch Oven, heat the olive oil over medium heat. When the oil is hot, add the onions, celery, and carrots. Cook, stirring often, for 6 to 8 minutes until the vegetables have softened.
- Add the garlic and let cook for 1 minute until fragrant. Pour in the vegetable broth, then add the bay leaf, kosher salt, a few grinds of freshly ground black pepper, and the chickpeas.
- Cook the noodles. Bring the soup to a boil, then add the fresh thyme, rosemary, sage, and dry pasta noodles. Reduce the heat to medium-low and let the soup simmer until the noodles are tender, about 10 to 20 minutes.
- Add the finishing touches. Stir in the fresh parsley or dill and lemon juice. Taste and adjust the seasoning for more salt if necessary. Serve hot and enjoy!
Notes
- Leftovers? Let the soup cool down to room temperature and store in an airtight container in the fridge for up to 3 days.
- Reheat the soup on the stovetop over medium heat until warmed through. You may need to add more broth or water since the pasta noodles will absorb liquid as it sits.
- I like to use Better Than Boullion Seasoned Vegetable Base for this soup. You can use homemade or store-bought vegetable broth.
- If you don’t like chickpeas, you can use cannellini beans or navy beans instead.
- Nutritional information is a rough estimate based on 6 servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 278
- Sugar: 8.2g
- Sodium: 1662mg
- Fat: 7.2g
- Saturated Fat: 0.8g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 47.5g
- Fiber: 9.2g
- Protein: 7.8g
- Cholesterol: 0mg