Chunky Chickpea Noodle Soup
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Chunky Chickpea Noodle Soup

Thick and chunky noodle soup with a vegan twist! Chickpeas replace chicken in this dish by adding protein and flavor. An easy, healthy recipe that my kids love!
Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 bowls
Calories 153kcal
Author Lauren Goslin

Ingredients

  • 2 T . butter or olive oil
  • 1/2 medium yellow onion , chopped
  • 1 garlic clove , minced
  • 2 carrots , chopped
  • 1 c . celery , chopped
  • 1/2 t . dried basil
  • 1/2 t . dried oregano
  • 1 t . sea salt , plus more to taste
  • black pepper , to taste
  • 1 bay leaf
  • 6 c . water or broth
  • 8 ounces pasta of your choice (see Notes)
  • 15 ounce can chickpeas , rinsed and drained
  • 3 T . fresh parsley , chopped

Instructions

  • Heat the butter or oil in a large pot.
  • Saute the onion, garlic, carrot, and celery for about five minutes, until softened.
  • Stir in the salt, pepper, bay leaf, and spices.
  • Add in the water or broth and bring the mix to a boil.
  • Add in the pasta.
  • Lower the heat to a simmer and cook the soup until pasta is al dente (check your package directions for this time; should be around 8-15 minutes).
  • Stir in the chickpeas and heat through.
  • Stir in the parsley.
  • Taste for seasoning.
  • Enjoy!

Notes

Fat: 4.8 g  Carbs: 23.3 g  Sugar: 1.8 g  Protein: 4.7 g; Nutrition facts based on using butter and one teaspoon sea salt. WW SmartPoints: 5

Nutrition

Calories: 153kcal