Vegan Chickpea Noodle Soup (oil-free, gluten-free)

Warm, cozy, comforting, 20-minute plant-based soup recipe that's filled with veggies, chickpeas and lots of noodles. Perfect for the cold weather.

Prep Time 10

Cook Time 25

Total Time 35

Equipment

Large Soup Pot

Ingredients

2 32 oz cartons of veggie broth
1/2 cup diced yellow onion
2 cups chopped carrots
2 cups chopped celery I use Josie's Organics
25 oz chickpeas rinsed and drained
1/2 cup fresh chopped parsley I use Josie's Organics
8 oz pasta of choice I used chickpea pasta
1.5 tsp salt
1/2 tsp pepper
2 tsp dried dill

Instructions

Add everything to the pot, except the pasta, bring to a boil, then let simmer covered for 25 minutes or until the veggies are completely cooked.
In a separate pot, cook the pasta. This is very important. Cooking the pasta in the soup will make the pasta mushy and the soup will be starchy. Once done, drain and set aside.
Mix the pasta in with the soup and serve! Enjoy!

Notes

Keep the pasta separate from the soup if you're not planning on eating the whole pot in one sitting. The pasta will get mushy if it sits in the soup in the fridge. Just add pasta to the soup as you eat it and then reheat it.