This vegan chickpea noodle soup recipe is a high-protein bowl of comfort food! Great for meal prep, batch cooking, or making ahead. This hearty soup makes a great lunch or a light dinner! Serve with a salad and a slice of thick crusty sourdough for a fantastic and healthy meal.
This Vegan Chickpea Noodle Soup Recipe Is:
- Bright
- Fresh
- Comforting
- Healthy
- Warming
- Earthy
- Vegan, Gluten Free, and SO simple
- Made with pantry staple ingredients
One of the BEST Pantry Staple Soup Recipes
This vegan chickpea noodle soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked up. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Vegan Chickpea Noodle Soup Recipe?
- Pasta: I used this great GF rotini pasta I found here, but you can go crazy and use any fun shaped pasta
you prefer!
- Olive Oil: I’m a huge fan of Terra Delyssa olive oil which has a great flavor! And you get a great quality olive oil for the price.
- Sweet Onion
- Garlic
- Carrots
- Celery
- Chickpeas: I always use low sodium canned chickpeas, or will cook them from scratch.
- Vegetable Stock or Boullion: I usually use this vegetable-base boullion for my recipes! Better than Boullion makes a low sodium version, so double-score!
- Thyme
- Garlic Salt
- Fresh Parsley
you prefer!
Cooking Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
How Do I Make This Vegan Chickpea Noodle Soup Recipe?
- Cook pasta according to package instructions. Drain and set aside for later.
- How Do I Make This Vegan Chickpea Noodle Soup Recipe?Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
- Add the carrots and garlic and saute for 3 minutes more. Then add the chickpeas, vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
- Add the fresh parsley to the soup and stir. Taste, and add more seasoning as needed.
- To serve, add noodles to a bowl and ladle the hot soup over. Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking).
Other Healthy Pantry Staple Soup Recipes You’ll Love!
One Pot Chickpea and Rice Soup (Vegan, Gluten Free)
Lemony White Bean Soup (Vegan, Gluten Free)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
Creamy Minestrone Soup (Vegan, Gluten Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Get the Same Ingredients I Use In My Chickpea Noodle Soup!
As always, if you make this vegan chickpea noodle soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Chickpea Noodle Soup Recipe (High Protein, GF)
Ingredients
- 8 ounces pasta of choice
- 2 tablespoons olive oil
- 1 small sweet onion chopped
- 6 cloves garlic
- 3 carrots diced
- 3 stalks celery chopped
- 2 13 ounce cans chickpeas, drained
- 6 cups vegetable stock low sodium
- 1 teaspoon thyme
- 1 teaspoon garlic salt
- 1/2 cup fresh parsley chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside for later.
- Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
- Add the carrots and garlic and saute for 3 minutes more. Add the chickpeas, vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
- Add the fresh parsley to the soup and stir. Taste, and add more seasoning as needed.
- To serve, add noodles to a bowl and ladle the hot soup over. Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking).
Notes
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
[…] Vegan Chickpea Noodle Soup Recipe (High Protein, Gluten Free) […]
Healing Chickpea Noodle Soup. Vegan, Gluten Free, High Protein. A restorative, simple, nourishing soup for fall or winter with cleansing veggies and herbs, and lots of lemon! Add in the onion (plus an extra pinch of sea salt) and saute for about 5 minutes. Then add in the carrots and celery and saute another 5 minutes.
Soup is always welcome at this time of year