Chickpea Noodle Soup

Hello again, friends! I'm back from my little break. I've had no greater joy than being a new mom - my heart is full! 💗 While my sweet little one was napping one afternoon, I whipped up this soup because well... I've been HUNGRY. I'm constantly trying to come up with classic comfort food remakes, and what better to remake than the ultimate comfort meal... chicken noodle soup! I came across this recipe from Lindsay Nixon on the Forks Over Knives website and immediately knew I had to give it a whirl. I did some tweaking to suit my taste, and ohhhh boy was it good! So perfect for this new mama because now there's a big stash of yummy goodness in the fridge for quick and easy reheating whenever I need it... which is pretty often 😉

Vegan, gluten-free (with gf pasta and tamari)

Ingredients

2 medium carrots

2 celery stalks

1 small onion

3 cloves garlic

6 oz. sliced mushrooms

8 cups vegetable broth (or 4 cups broth, 4 cups water)

15 oz. can chickpeas, rinsed and drained

4-5 oz. pasta (I used spaghetti, broken in half)

2 bay leaves

2 tsp. parsley

1 Tbsp. soy sauce/tamari

Salt/pepper to taste

Directions

Slice carrot and celery. Dice onion, mince garlic.

In a large stockpot over med-high heat, add about 1/4 cup broth. Saute celery, carrots, onion, and garlic for about 5 minutes.

Add mushrooms and saute another 4 minutes or until mushrooms are soft.

Add remaining broth, bay leaves, parsley, and soy sauce.

Cover and bring to a boil.

Once boiling, add pasta and reduce heat to medium.

Cook according to pasta directions until it's al dente.

Add chickpeas. Heat through for a few minutes.

Remove bay leaves and season to taste with salt/pepper.

{Printer Friendly Version}

More soup lovin'!

Lentil Spinach Soup

Ultimate Vegetable Soup

Asian Noodle Soup

Vegan Corn & Potato Chowder