Chickpea Noodle Soup
A satisfying "chicken-less" noodle soup that is quick and easy to make. Made with simple, wholesome ingredients.
Servings6 medium bowls
- 1 yellow 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 medium-high heat, sauté onion for about 5 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
Add celery, carrots, mushrooms, minced garlic, and dried herbs. Stir and sauté 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.
Spinach: Stir in fresh spinach at the end if desired.
Thickness: Add more broth for a thinner soup if desired. (The soup will continue to thicken as it sits and the noodles soak up more liquid.)
Herbs: Use your own favorite herbs. Parsley, basil, oregano, thyme, and bay leaves all work very well.
Calories: 209 kcal | Carbohydrates: 42 g | Protein: 7 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 304 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 3908 IU | Vitamin C: 4 mg | Calcium: 66 mg | Iron: 2 mg