Chickpea Noodle Soup
This comforting vegetarian chickpea noodle soup is sure to satisfy with lots of fiber and plant-based protein. It's the perfect plant-based soup to cozy up to on a cold night.
Servings 6 people
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 large carrots peeled and chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
- 8 cups vegetable broth
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 6 oz egg noodles dry
- 1 (15oz) can chickpeas (garbanzo beans) drained and rinsed
- 1/2 cup fresh parsley chopped
Instructions
- Heat olive oil in stock pot over medium-high heat. Add onions, carrots, and celery and saute 5-7 minutes or until slightly softened.
- Add minced garlic and saute an additional 30 seconds, or until fragrant.
- Add vegetable broth, salt, black pepper, dried thyme, and dried basil. Cover and let simmer for 10 minutes.
- Bring soup to a boil, add egg noodles and cook, uncovered, until tender, about 10 minutes.
- Add chickpeas and fresh parsley and immediately remove from heat.
Video
Notes
- To make this recipe vegan, simply omit egg noodles and replace with a vegan-friendly noodle.
- If desired, chicken broth can be used instead of vegetable (note that the soup will no longer be vegetarian).