Print
Description
A hearty and comforting vegan chickpea noodle soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 8 ounces egg-free noodles
- 2 cups chopped spinach
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Add garlic, thyme, rosemary, and pepper and cook for 1 minute more.
- Pour in vegetable broth and bring to a boil.
- Add chickpeas and noodles and cook until noodles are tender, about 8-10 minutes.
- Stir in spinach and cook until wilted, about 1 minute.
- Season with salt to taste.
- Serve hot.
Notes
- For a thicker soup, mash some of the chickpeas before adding them to the pot.
- You can use any type of egg-free noodles you like.
- Add other vegetables, such as potatoes, zucchini, or corn.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg