Skip to content

Vegan Chickpea Noodle Soup


Ingredients

2 tablespoons olive oil

2 tablespoons olive oil

3 large carrots, diced

3 large carrots, diced

3 stalks celery, diced

3 stalks celery, diced

1 large yellow onion, diced

1 large yellow onion, diced

5 cloves garlic, minced

5 cloves garlic, minced

12 cups vegetable broth

12 cups vegetable broth

2 teaspoons herbes de Provence

2 teaspoons herbes de Provence

3 dried bay leaves

3 dried bay leaves

½ teaspoon ground black pepper, or more to taste

½ teaspoon ground black pepper, or more to taste

1 (12 ounce) package wide vegan noodles

1 (12 ounce) package wide vegan noodles

2 (15 ounce) cans chickpeas, drained and rinsed

2 (15 ounce) cans chickpeas, drained and rinsed

½ cup chopped fresh parsley

½ cup chopped fresh parsley

1 tablespoon fresh lemon juice

1 tablespoon fresh lemon juice

Directions

Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.

Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.

Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.

Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.

While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.

While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.

Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Cook’s Notes:

Feel free to use thyme in place of herbes de Provence.

Add salt if you are using reduced-sodium broth and/or chickpeas.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *