Chickpea Noodle Soup
This one pot Chickpea Noodle Soup is a healthy vegan and gluten-free alternative to the infamous comfort meal and comes together in under 30 minutes.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 carrots, chopped
- 3 celery ribs, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- 6 cups vegetable broth
- 15 oz can chickpeas, rinsed and drained
- 8 oz pasta, I use rotini, use gluten-free pasta if needed
- ½ cup nutritional yeast
- ½ lemon
Instructions
- Place a large pot or dutch oven over medium heat. Add olive oil, onions, carrots, celery and garlic. Sauté for 5-7 minutes.
- Add the oregano, parsley, salt, pepper and turmeric. Saute for 1-2 minutes.
- Add the vegetable broth. Cover and bring to a boil.
- Add the pasta and chickpeas and cook until the pasta is al dente, about 10-15 minutes.
- Stir in the nutritional yeast and lemon juice. Taste and adjust, adding more salt if needed. Enjoy!
Notes
- Store in the fridge for up to a week.
- The soup will thicken as it cools. Simply reheat in the microwave or stovetop and add more water if needed to thin it out.
Serving: 1bowl, Calories: 450kcal, Carbohydrates: 75g, Protein: 17g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 2337mg, Potassium: 677mg, Fiber: 11g, Sugar: 9g, Vitamin A: 10986IU, Vitamin C: 14mg, Calcium: 94mg, Iron: 3mg
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