Chickpea Noodle Soup
Cozy, comforting, and quick!
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 4 medium carrots peeled and chopped
- 1-2 ribs celery chopped
- 1/2 medium yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 8 cups veggie broth low-sodium preferred
- 1 (15 ounce) can chickpeas drained and rinsed
- 8 ounces pasta
- 1 Tablespoon lemon juice from about 1/2 medium lemon
- 1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried
- 1/4 teaspoon kosher salt
- 10-12 cranks fresh-ground black pepper
Instructions
- Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.1 Tablespoon olive oil, 1 Tablespoon butter
- Add carrots, celery, and onion. Sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.4 medium carrots, 1-2 ribs celery, 1/2 medium yellow onion, 3 cloves garlic, 1 teaspoon Italian seasoning
- Stir in broth and increase heat to bring liquid to a boil. Add the chickpeas and pasta.8 cups veggie broth, 1 (15 ounce) can chickpeas, 8 ounces pasta
- Reduce heat to medium and cook for 8-10 minutes, or just shy of the pasta’s package directions for al dente, stirring occasionally.
- When the pasta is tender, add lemon juice, parsley, salt, and pepper. Sample and adjust seasoning to taste. Serve and enjoy!1 Tablespoon lemon juice, 1 Tablespoon chopped fresh parsley, 1/4 teaspoon kosher salt, 10-12 cranks fresh-ground black pepper
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Notes
- Optional: Add 1-2 teaspoons “no chicken” base Better than Bouillon for more intense flavor in the broth. Mix into the boiling broth before adding the chickpeas and pasta. You can also use the base plus water in place of broth entirely; follow package directions for the correct ratio.
- If not serving immediately, or if anticipating leftovers, consider cooking the pasta separately and adding it to individual servings, so they don’t soak up excess broth and become soggy. In this case, you can simply simmer the liquid with the chickpeas for 8-10 minutes before adding the lemon juice, parsley, salt, and pepper.
- To make this recipe vegan, omit the butter and use a vegan-certified broth or stock. No other changes are needed.
Nutrition Estimate
Calories: 507 kcal, Carbohydrates: 86 g, Protein: 20 g, Fat: 10 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 8 mg, Sodium: 223 mg, Potassium: 674 mg, Fiber: 14 g, Sugar: 12 g, Vitamin A: 10321 IU, Vitamin C: 8 mg, Calcium: 101 mg, Iron: 4 mg