Description
This hearty Vegan Chickpea Noodle Soup is packed with veggies, chickpeas, and cozy flavors, making it the perfect plant-based alternative to chicken noodle soup. Ideal for a cold day, it’s easy to make and comforting from the inside out.
Ingredients
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- 1 tablespoon extra virgin olive oil (or your favorite oil)
- 1/2 large yellow onion, diced
- 1 1/2 cups diced celery
- 1 1/2 cups diced carrot
- 2–4 cloves garlic, minced
- 1–2 teaspoons minced fresh ginger
- 2 teaspoons chopped fresh herbs (thyme and rosemary recommended)
- 2 (15 oz) cans chickpeas, drained and rinsed
- 200 grams dried ditalini pasta (or your favorite kind)
- 8 cups vegetable broth
- Salt and black pepper, to taste
- Chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Heat a large pot over medium heat and add the olive oil. Once hot, add the diced onion, carrot, and celery. Sprinkle in a pinch of salt and mix everything together. Cook for about 5 minutes until softened.
- Add the minced garlic, ginger, and thyme, cooking for another 2 minutes until fragrant.
- Stir in the chickpeas, vegetable broth, and a pinch of salt and pepper. Bring to a boil, then add the dried pasta and cook until the pasta is just tender, about 10 minutes.
- Remove the soup from heat and stir in chopped parsley and lemon juice. Adjust seasoning with salt and pepper as needed.
- Serve the soup with crackers, bread, or a side salad if desired.
Notes
- For extra protein, add more chickpeas or beans.
- Feel free to swap pasta shapes to your preference.
- Great for meal prep – store in the fridge for up to 5 days!
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg