Chickpea Noodle Soup (Easy!)
This wholesome noodle soup is so comforting and satisfying... just like the classic version! It features tender pasta, chickpeas, and veggies swimming in a savory, herby broth.
Servings: 5 medium bowls
Ingredients
- 1 yellow onion
- 2 medium carrots
- 2 celery ribs
- 4 oz. mushrooms (optional)
- 4 cloves garlic
- 2 tsp. Italian seasoning
- 6 cups vegetable broth
- 15 oz. can chickpeas
- 5 oz. fusilli pasta*
- 1 1/2 Tbsp. white miso
- 2 tsp. apple cider vinegar
- 2-3 Tbsp. fresh parsley (optional, but recommended)
Instructions
- Dice onion, carrot, and celery.
- In a large stockpot over medium-high heat, sauté onion, carrot, and celery for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice mushrooms and mince garlic.
- When onion is translucent, add mushrooms, garlic, and Italian seasoning. Stir and sauté for 4 minutes.
- Add broth and chickpeas (rinsed and drained). Bring to a light boil.
- Once boiling, add pasta and stir. Then reduce heat and cover. Simmer for 10-12 minutes (or until your pasta is cooked through but not mushy).
- In a small bowl, whisk miso with 1/3 cup warm water until smooth. Add to soup at the end of cooking time. Stir in vinegar and chopped fresh parsley. Salt and pepper to taste before serving.
Notes
*For gluten-free: Use your favorite GF noodles. I use brown rice fusilli pasta, but you can use elbow noodles, broken-up spaghetti noodles, shells, stars, etc.
Herbs: Use your own favorite herbs. Parsley, basil, oregano, thyme, Italian seasoning, and bay leaves (remove before serving) all work great.
Recipe originally published August 2012. Updated October 2024.
Nutrition Per Serving (Estimate)
Calories: 228 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.5 g | Potassium: 350 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 4850 IU | Vitamin C: 7 mg | Calcium: 67 mg | Iron: 2 mg
