Chickpea Noodle Soup
If you’re looking for a comforting vegan soup recipe this winter, look no further than this Chickpea Noodle Soup. It’s got all the same pantry staples as a bowl of classic chicken noodle, minus the chicken, and its delicious!
While I am not vegetarian or vegan, I do like to throw in meatless meals on the reg. I love this Chickpea Noodle Soup because it tastes just like chicken noodle soup, but with hearty, fiber-filled chickpeas! It’s a fun way to add some variety to your soup repertoire. Let’s make it!
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Ingredients
Chickpea Noodle Soup
- Carrot, celery & onion – the base of SO many soups! And for good reason, it adds tons of flavor and is really a key element in the flavor of this soup recipe.
- Olive oil – for sautéing veggies
- Garlic – for more flavor
- Herbs de Provence – an aromatic blend of herbs including: savory, thyme, rosemary, basil, tarragon and lavender.
- Broth – truth be told, I often use chicken broth in this because I’m not vegetarian or vegan and it has better flavor than vegetable broth. You can use chicken or vegetable broth.
- Pasta – I like using macaroni pasta in this, but you can use almost any type of pasta you want.
- Chickpeas/garbanzo beans – our star ingredient!
How to make chickpea noodle soup
Like so many delicious soup recipes, this one starts by sautéing carrot, celery and onion in a small amount of oil until soft.
I LOVE making soup in my dutch oven. Even though this soup doesn’t require any time in the oven, it’s just a classy piece of cookware and things cook up so nicely in it! Plus, it’s beautiful and can go straight from the stove to the table.
Next, you’ll add garlic, herbs de provence and the stock. Bring to a boil and then add the pasta. Once the pasta is almost done, add the chickpeas.
The finishing touch is a handful of chopped parsley for freshness + color.
Enjoy with some some crusty bread and butter!
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More delicious soup recipes
Chickpea Noodle Soup
Vegan/vegetarian comfort food at it’s finest. Enjoy a nourishing bowl of Chickpea Noodle Soup this winter and I promise you won’t miss the chicken!
Ingredients
- 2 tsp olive oil
- 3/4 cup diced celery (about 3 stalks)
- 3/4 cup diced carrot
- 1 large onion (about 3/4 cup)
- 1 large clove garlic (about 1 tsp)
- 3/4 tsp herbs de provence
- 6 cups vegetable stock
- 1/3 cup dry pasta
- 1, 15.5 oz can chickpeas (rinse + drain)
- 1 cup fresh parsley (measured, then chopped)
Instructions
- Heat oil in a large pot or dutch oven over medium heat. Add the carrot, celery and onion. Sprinkle with salt and pepper, cover and cook until tender (about 10 minutes). Stir occaisionally. Add a small amount of water (1-2 tbsp) if the veggies start to stick and reduce heat.
- Add the garlic and cook about 1 minute, stirring constantly.
- Add the herbs de provence and stock. Increase heat to high and bring to a boil.
- Add the pasta and cook until nearly done, then add the chickpeas.
- Cook for about 3 more minutes, then turn off the heat. Taste the soup and add salt + pepper to taste. see note.
- Stir in fresh parsley and serve with toasted bread + butter!
Notes
Seasoning the soup – preferred saltiness varies from person to person and will depend on your stock. Add a light sprinkling of salt and pepper where instructed in the first step. Then taste at the end and add salt by the 1/4 tsp until it tastes right to you.
