Chickpea Noodle Soup
This recipe is adapted from Veganomicon. It’s Fall and that means soup season is here! This vegan soup is nutrition-packed and heartwarming for the soul as the cool weather approaches. Even the pickiest of eaters will warm up to a comforting bowl of this soup!
Serves: 6 Prep time: 15 minutes Cook time: 45-50 minutes
Ingredients
2 Tbs olive oil
1 Large yellow onion, thinly diced
1 Cup carrots, peeled and thinly sliced rounds
2 Cloves garlic, minced
2 Cups white mushrooms, sliced
1 Celery stalk, thinly sliced
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/2 tsp ground black pepper
6 cups vegetable stock or water (with vegetable bouillon)
1 (15 oz.) can of chickpeas, drained and rinsed
6-10 ounces rotini pasta*
Directions
First, preheat a soup pot over medium-high heat with olive oil.
Next, sauté the onions, carrots, and celery for about 10 minutes.
Then, add the garlic, mushrooms, and seasoning, sauté for another 5 minutes. Add a splash of water to the pot to deglaze the bottom.
Afterward, add 6 cups of stock or water with bouillon and the chickpeas. Cover and bring to a boil.
Once the broth is boiling, add the pasta. Reduce the heat to medium-low so the at the soup is at a low boil.
Cover the pot and continue to cook for about 15 minutes, stirring occasionally until the pasta is cooked through.
Adjust flavor as desired by adding salt and black pepper. Serve as it is or with crackers and enjoy!
Leftovers can be stored in the freezer for up to two weeks or in the refrigerator for 4-5 days.
Substitutions
If you are on a gluten-free diet, we recommend substituting the rotini with chickpea pasta which does not need to cook for as long, 5-10 minutes.
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