Chickpea Noodle Soup
This cozy chickpea noodle soup recipe is the ultimate comfort food, making for a delicious and hearty vegan alternative to traditional chicken noodle soup.
Ingredients
- 1/2 tablespoon olive oil or cooking spray
- 1/2 cup diced onion about half of a large onion
- 3 stalks celery chopped
- 3 carrots chopped, about 2 cups
- 2 cloves of fresh garlic minced
- 2 leaves bay
- 1/2 Tablespoon fresh parsley chopped (you can substitute dried)
- 7 cups vegetable stock homemade or store-bought
- 6 ounces uncooked pasta
- 14 ounces chickpeas (one can, drained and rinsed))
- salt and pepper to taste
Instructions
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Spray a large pot (I used this 5 1/2 quart multipurpose one)* with cooking spray (or drizzle with olive oil), and heat to medium.
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Add the onion, celery, carrots, parsley and bay leaves to the pan. When they start to sizzle reduce heat to low, stir. Cook for about 5 minutes, stirring a couple of times in between.
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Add the minced garlic, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper; stir and cook another minute.
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Add the vegetable stock to the pot, using a wooden spoon* to scrape up any brown bits from the bottom.
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Raise the heat back up to about medium high and bring to a boil. Add the pasta, and cook according to package directions.
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Add the chickpeas when there is about 2 minutes left for the pasta to cook.
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Add salt and pepper to taste.
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Add parsley for garnish (optional).
Recipe Notes
Nutrition information is approximate and was calculated using a nutrition label generator.