Description
Hearty and delicious chickpea noodle soup for a vegetarian version of classic chicken noodle.
Ingredients
- 1 tbsp olive oil (15 mL)
- 1 large onion, diced (2 cups/226 g)
- 3 carrots, peel and diced (2 cups/300 g)
- 3 stalks celery, diced (2 cups/236 g)
- 3 garlic cloves, minced or grated (1 tbsp)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp turmeric
- ¾ tsp salt
- ¼ tsp pepper
- 1 bay leaf
- 8 cups vegetable broth
- 1 (28 oz) can chickpeas, drained and rinsed (3 cups)
- 6 oz short-cut pasta (170 g, fusilli, rotini, bows, broken spaghetti, macaroni, orzo, etc.)
- 1 tbsp white or yellow miso paste, optional (15 g)
- fresh lemon, optional
- parsley, for serving, optional
Instructions
- Saute Vegetables: In a large pot, heat oil over medium heat. When the pot is hot, add onions, carrots, celery and garlic and a pinch of salt and pepper. Cook for 7-8 mins, stirring occasionally, until veggies are almost tender.
- Add Herbs & Spices: Add thyme, oregano, turmeric, salt and pepper. Stir to combine and cook for 1-2 minutes.
- Simmer: Add the vegetable broth, chickpeas and noodles. Bring to a boil. Once boiling, reduce heat to medium-low. Simmer for 10-12 min, stirring occasionally, until noodles are tender (check packaging for pasta and cook for approximately 1 minute less than suggested al dente cooking time).
- Season: Taste and season with salt and pepper and if desired, stir in the miso paste and a squeeze of fresh lemon juice.
- Serve: Ladle soup into bowls. Sprinkle with parsley and fresh cracked black pepper, if desired.
Notes
If you’re using spaghetti noodles, break the noodles into fifths so the soup is easier to eat. If you don’t mind them longer, you can do thirds or quarters.
Storing: Let cool before storing. Store in the fridge in a sealed container for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge if frozen. Reheat on the stovetop or in the microwave until heated through.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 65
- Sugar: 7 g
- Fat: 2.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 1 g