Description
Packed with protein, vegetables, and fresh herbs, this Vegan Chickpea Noodle Soup is a comforting and nourishing 30 minute soup perfect for a high protein vegan dinner.
Ingredients
- 1 yellow onion, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2–3 tablespoons tomato paste
- 1/4 teaspoon black pepper
- 1/2–1 teaspoon sea salt
- 8 ounces pasta of choice (chickpea pasta for gluten free)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 5–7 cups vegetable broth
- 1/4 teaspoon ground turmeric
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 2 large bay leaves
- Juice from 1/2 lemon
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot. Add diced onion and minced garlic and sauté until translucent, about 5–10 minutes.
- Add chopped carrots and celery and sauté for an additional 5 minutes. Stir in tomato paste and cook for 1–2 minutes.
- Pour in vegetable broth. Add chickpeas, pasta, turmeric, rosemary, thyme, bay leaves, salt, and black pepper.
- Bring to a gentle simmer and cook for about 15 minutes or until the pasta is tender.
- Remove and discard herbs and bay leaves.
- Stir in frozen peas and lemon juice and simmer for 1–2 minutes.
- Taste and adjust seasoning as desired, then serve warm.
Notes
- Start with 5 cups of broth and add more as needed depending on the pasta used.
- Soup will keep in the refrigerator for up to 5 days in an airtight container.
- Add extra broth when reheating if the soup thickens.
- Substitute 1 1/2 cups cooked chickpeas if using fresh instead of canned.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10.7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 11.5 g
- Protein: 16.5 g
- Cholesterol: 0 mg