Noodle, Veggie and Chickpea Soup
They say "soup warms the soul". Today's health conscious home chef is always looking for ways to create the classics in a way that makes it more healthy but still filling and delicious.
Noodle, Veggie and Chickpea Soup
This Noodle, Veggie and Chickpea soup hits the spot in every possible way you could hope for. It's chock full of noodles and chickpeas to fill your tummy and brimming with flavor from the vegetable stock. And the onions, celery and carrots fill you with micronutrients that would make your physician proud.
- Author
- Robert Moreland
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Servings
- 8
- Category
Soups and Chili
- Cuisine
American
Ingredients
- 4 garlic cloves, chopped
- ½ medium yellow onion, diced
- 2 Tablespoon olive oil
- 5 large carrots coarsely chopped
- 4 celery stalks chopped
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 8 cups vegetable broth
- 2 15-ounce can of chickpeas, rinsed and drained
- 8 ounces plant based spaghetti noodles
Directions
- In a large pot over medium heat, sauté the onion and garlic in the olive oil for 5 minutes, stirring frequently.
- Add the carrots, celery, salt, and pepper. Stir. Cover and cook for 5 minutes, stirring occasionally.
- Add the broth and chickpeas. Bring to a boil. Break the noodled in half and add them. Stir occasionally to prevent the noodles from sticking together.
- Once the noodles are soft, about 10 minutes, reduce the heat to low and cover. Continue simmering for 20-30 minutes to meld the flavors.
- Taste and add more salt and/or pepper as needed.
