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A vegan variation of the classic chicken noodle soup
Do you ever just want a hot, fresh bowl of chicken noodle soup? Maybe you’re feeling under the weather or a little run down and all you’re craving is that wholesome & comforting flavor? Then you realize…oh! I’m a vegetarian. I can’t have chicken noodle soup.
I’ve been there. Recently, actually, which is why I present you with this soup. All the classic feels of chicken noodle soup with SO many nutritious ingredients but minus, duh, the chicken!
Chickpeas are used in this soup to offer texture as well as a nutrition and protein boost. I like to use whole wheat pasta but you can easily sub any gluten-free pasta!
It’s so easy to make with minimal ingredients and it’s ready in about 30 minutes. I LOVE that this is filling enough to be a full meal, so you don’t need to stress about what else to make for dinner when this soup is on the stove.
Start by chopping all of your veggies. Sautee your onion, garlic and olive oil over medium- low heat. Add your parsley, carrots, celery and green beans and cook for about 5 minutes.
Next, add in your veggie broth and bring to a boil. Stir in your pasta, lower heat and cook until pasta is tender. Throw in your chickpeas along with seasoning, spinach and lemon and dinner is served! I like to add more fresh parsley on top of each bowl.
Chickpea Noodle Veggie Soup
Vegan4-5 servingsMakes about 8 cups
Ingredients:3 cloves minced garlic1 tbsp olive oil2 large carrots (about 1/2 cup chopped)3 ribs of celery (about 1/2 cup chopped)1/2 cup chopped green beans 1/2 cup chopped spinach 3/4 cup chopped sweet onion2-3 tbsp fresh parsley8 cups veggie broth (about 2 cartons)2 cups dry whole wheat fusilli pasta1 can chickpeas, drained and rinsed1-2 tsp dried Italian seasoning, or to taste plus more to add before serving 1/4 tsp garlic powderSalt and pepper to tasteJuice of about 1/2 lemon, or to taste
Instructions:
- Chop all veggies and parsley.
- Add onion, garlic and olive oil to a large pot and cook over med-low heat about 5-7 minutes, stirring frequently.
- Add carrots, celery, green beans and parsley. Stir and cook for about 5 minutes.
- Add veggie broth and bring to a boil. Stir in pasta and cook for about 10 minutes, or following the cook time on the box of pasta, or until tender.
- Stir in chickpeas, italian seasoning, salt, pepper, garlic powder and lemon.
Notes:
- To make gluten-free, just replace whole wheat pasta with gluten-free.
- If soup comes out too thick, simply add more broth or water.
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