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Easy Chickpea Noodle Soup Recipe

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4.2 from 67 reviews

A comforting and easy-to-make Chickpea Noodle Soup featuring sautéed vegetables, chickpeas, and your favorite noodles simmered in a flavorful vegetable broth. Perfect for a hearty, nutritious meal ready in just 30 minutes.

Ingredients

Vegetables

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 large carrots, sliced into discs
  • 1 rib celery, chopped
  • 2 cloves garlic, grated
  • 1 bay leaf
  • ½ teaspoon dried rosemary

Main Ingredients

  • 1 can chickpeas, rinsed (15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas)
  • 8 cups vegetable broth, reduced-sodium
  • 8 ounces pasta (your favorite noodles)

Seasonings & Garnish

  • ¾ teaspoon salt (or more to taste)
  • ¼ teaspoon black pepper
  • 4 tablespoons grated Parmesan cheese or parsley (optional for serving)

Instructions

  1. Sauté the vegetables: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and chopped celery. Cook for about 5 minutes, stirring often, until the vegetables become soft. Then stir in the grated garlic, bay leaf, and dried rosemary, cooking for another 1 minute until fragrant.
  2. Simmer the soup: Add the rinsed chickpeas and vegetable broth to the pot. Season the soup with salt and black pepper. Bring the mixture to a simmer and let it cook gently for 5 minutes to allow the flavors to meld.
  3. Cook the pasta: Add your choice of 8 ounces of pasta directly into the simmering soup. Cook the pasta until tender, approximately 8 to 10 minutes, stirring occasionally to prevent sticking. Check the pasta package instructions for exact cooking times.
  4. Serve: Remove the bay leaf from the soup. Serve hot, optionally garnished with a drizzle of olive oil, chopped parsley, and grated Parmesan cheese for added flavor and richness.

Notes

  • You can substitute Parmesan with fresh parsley for a dairy-free option.
  • Choose any pasta shape you like; small shapes work best for soups.
  • For a gluten-free version, use gluten-free pasta.
  • Adjust salt and pepper to your taste preferences.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stove.

Find it online: https://justsosavory.com/easy-chickpea-noodle-soup-recipe/