Chickpea Noodle Soup
Chickpea Noodle Soup! A vegetarian twist with chickpeas, vegetables and star pasta. A simple, healthy family friendly meal.
Equipment
Ingredients
- 3 tablespoons olive oil or butter
- 1 white or yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery sticks, diced
- 1/2 teaspoon salt and pepper
- 4 garlic cloves, minced
- ½ teaspoon poultry seasoning
- 1 15 ounce can chickpeas, drained and rinsed
- Bay leaf
- 7 to 8 cups vegetable broth, divided
- 1 cup uncooked stelline pasta, mini pasta stars or other small pasta shape
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons fresh parsley, plus more for topping
- parmesan cheese, if desired, for topping
Instructions
- Heat the olive oi or butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Stir in the garlic cloves and poultry seasoning.
- Add in the chickpeas, bay leaf, 7 cups of broth and noodles. Bring the mixture to a boil, then reduce it to a simmer. Stir in the pasta. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes
- Stir in the lemon juice and fresh parsley. Taste, adding more salt, pepper and/or lemon juice as desired. If you want your soup a little more brothy, then add in the extra cup of broth. Serve immediately with parm cheese, if desired.
Nutrition
Serving: 1recipeCalories: 289kcalCarbohydrates: 42gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1976mgPotassium: 309mgFiber: 3gSugar: 8gVitamin A: 8793IUVitamin C: 10mgCalcium: 43mgIron: 1mg