Vegan Chickpea Noodle Soup
This vegan chickpea noodle soup brings all the comforting flavors of the classic chicken noodle soup, but veganized.
Servings 4
Equipment
- Large pot
Ingredients
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 3 carrots diced
- 1 can chickpeas drained and rinsed
- 225 g pasta
- 6 cups low sodium vegetable stock
- 1 tsp dried parsley or to taste
- 1/2 tsp dried oregano or to taste
- 1/4 tsp dried thyme or to taste
- 1/2 tsp dried sage or to taste
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Dice yellow onion, celery, and carrots. Mince garlic
- Saute onion, celery, carrots, and garlic over medium heat for about 5 minutes, until the onion is translucent
- Add dried parsley, oregano, thyme, sage, salt, and pepper. Saute for another minute until combined
- Add 1 can of drained and rinsed canned chickpeas and vegetable stock
- Simmer for 15 minutes, until celery and carrots have softened and flavors have developed
- *Add dry pasta to soup and cook in soup, as per package instructions (see note).
- Once the pasta is cooked, serve and enjoy!
Notes
You can opt to cook the pasta separately and add to each serving as needed, since the pasta can tend to absorb a lot of the liquid if you're storing leftovers.
