Vegan Chickpea Noodle Soup – Easy One-Pot Family Favorite
This nourishing vegan chickpea noodle soup is packed full of vitamins, fiber, and plant-based protein. Perfect for days when you’re feeling under the weather or just craving a cozy, easy-to-make comfort meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 teaspoon Italian herbs mix
- 1.5 litres vegetable stock
- 1 x 400 g (14 oz) canned chickpeas
- 200 g (7 oz) short pasta
- A handful of fresh parsley, chopped
- Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté for 7–8 minutes until softened.
2. Add the garlic and Italian herbs. Cook for 1 more minute until fragrant.
3. Pour in the vegetable stock and bring to a simmer.
4. Stir in the chickpeas and pasta. Simmer for 10–12 minutes or until the pasta is al dente.
5. Stir in the chopped fresh parsley and season with salt and pepper to taste.
6. Serve hot with your favorite crusty bread.
Notes
This one-pot soup is quick, easy, and perfect for busy weeknights or meal prep.
Tips:
– For a gluten-free option, use gluten-free pasta.
– Add extra veggies like spinach, kale, or zucchini for more nutrition.
– Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of vegetable broth if needed.
Comforting, wholesome, and ready in just 30 minutes!
Find it online: https://cookingwithramsay.com/vegan-chickpea-noodle-soup/