Chickpea Noodle Soup
This 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 tasty meal.
Servings: 6 servings
Calories: 220kcal
Cost: $3
Ingredients
- 8 ounces pasta of choice
- 2 tablespoons extra virgin olive oil
- 1 sweet onion chopped
- 6 cloves garlic
- 3 carrots diced
- 3 stalks celery chopped
- 2 chickpeas
- 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 celery 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
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. Additions and Variations
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. Additions and Variations
- Add in other great veggies - like baby spinach, zucchini, or peas.
- You can add in other types of beans too if you prefer - lentils, black beans, or pinto beans would also work instead of the chickpeas.
Nutrition
Calories: 220kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1358mg | Potassium: 256mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6043IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg