Vegan Chickpea Noodle Soup (gluten-free!)
This cozy, comforting soup is ready in just 25 minutes and makes for the perfect fall or winter plant-based dinner.
Servings 6
Calories 383kcal
Cost $9
Equipment
Ingredients
- 64 oz veggie broth 2 cartons
- ½ cup yellow onion diced
- 2 cups carrots chopped
- 2 cups celery chopped I use Josie's Organics
- 25 oz chickpeas rinsed and drained
- ½ cup fresh parsley chopped I use Josie's Organics
- 8 oz pasta I used fusilli chickpea pasta
- 1.5 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon dried dill
Instructions
- Chop the celery, carrot, and onions.
- 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
- If you’re saving this soup for later, store the pasta and soup separate and mix together before reheating and serving.
- Use protein pasta like chickpea pasta to boost the protein on this soup.
- Feel free to add in other veggies like chopped mushrooms, kale, or spinach.
- Serve with crusty bread!
Nutrition
Calories: 383kcal | Carbohydrates: 71g | Protein: 18g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 652mg | Potassium: 713mg | Fiber: 14g | Sugar: 11g | Vitamin A: 7753IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 5mg
