Chickpea Noodle Soup
Cozy vegan "chicken-less" Chickpea Noodle Soup! A wonderful, soothing comfort meal for chilly days or when you're feeling under the weather.
Servings: 6 medium bowls
- 1 onion
- 2 medium carrots
- 2 celery stalks
- 3 cloves garlic
- 5 oz. mushrooms (omit if desired)
- 6 cups vegetable broth (more if desired)
- 15 oz. can chickpeas
- 6 oz. pasta (I use a gluten-free quinoa/brown rice blend)
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 1/2 Tbsp. white miso
For serving (optional):
- Fresh parsley, lemon juice
Dice onion, mince garlic. Slice carrot, celery, and mushrooms.
In a large stockpot over med-high heat, saute onion for about 5 minutes. (I use 3 Tbsp. water/broth for no-oil saute method.)
Add celery, carrots, mushrooms, minced garlic, and dried herbs. Stir and saute another 4 minutes.
Add 6 cups vegetable broth. Cover, and bring to a light boil.
Once boiling, add pasta and chickpeas (rinsed and drained). Stir and reduce heat. Simmer for 10-12 minutes (or until your pasta is cooked through).
In a small bowl, whisk miso with about 1/3 cup warm water to thin and remove clumps. Add to pot and stir.
Salt/pepper if needed. (Or add more miso to taste.) Top with fresh parsley if desired.
For gluten-free: use your favorite GF noodles.
I also love to stir in some fresh spinach at the end for a nutrient (and color) boost.
Add more vegetable broth if desired for a thinner soup. (It will continue to thicken as it sits as the noodles will soak up more liquid.)
Use your own favorite herbs - parsley, basil, oregano, thyme, and bay leaves all work very well depending on your preference.
Calories: 209kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Potassium: 304mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3908IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg