Chickpea Noodle Soup Recipe
Easy chickpea noodle soup simmered with carrots, celery, and rotini with simple seasonings in a vegetable-based broth.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 large carrots chopped
- 3 celery ribs chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups low sodium vegetable broth
- 1 15- ounce can chickpeas rinsed/drained
- 8 ounces rotini pasta or other pasta
- Fresh parsley for serving
Instructions
- In a large pot or saucepan, heat the olive oil over medium-high heat. Add the onions, carrots, and celery and cook until slightly softened, about 5–7 minutes. Add the garlic and thyme, then season with salt and pepper. Cook for an additional 2–3 minutes.
- Add the vegetable broth and bring the mixture to a boil. Then, add the chickpeas and pasta, reduce the heat, and simmer covered for 15 minutes.
- Remove from the heat, sprinkle with fresh parsley, if desired, and serve warm.
Video
Notes
- My Top Tip: Don't rush the vegetables. Sautéeing the onions, carrots, celery, and garlic is where a lot of the soup's flavor comes from. Give them time to soften and release their flavors.
- Storage: If you plan to have leftovers, I recommend storing the soup and pasta separately, so the pasta doesn't get soggy. Store leftover chickpea noodle soup in an airtight container in the fridge for 3–4 days. Reheat on the stove over medium until warm. You may need to add a splash of water or broth to thin it out.
- Freezing: If you plan on freezing the soup, I recommend storing the soup and pasta separately, so the pasta doesn't get mushy. Store the chickpea noodle soup in freezer-safe containers, leaving some room at the top so the soup can expand. It will last in the freezer for up to 3 months. Thaw in the fridge, reheat on the stove over medium, and add freshly cooked pasta.
Nutrition
Calories: 270kcal | Carbohydrates: 49g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 1884mg | Potassium: 350mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7481IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg
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