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!
Servings 6 bowls
Calories 153kcal
Ingredients
- 2 T . butter or olive oil
- ½ medium yellow onion , chopped
- 1 garlic clove , minced
- 2 carrots , chopped
- 1 c . celery , chopped
- ½ t . dried basil
- ½ 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