CHICKPEA NOODLE SOUP
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 8 cups vegetable broth, plus up to 2 additional cups (Note 1)
- 1 teaspoon dried thyme
- ½ teaspoon rubbed sage
- 1 bay leaf
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 4 ounces dried rotini pasta (about 1 heaping cup) (Note 2)
- Salt and pepper, to taste
- Chopped fresh parsley, optional
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables, stirring occasionally, for about 10 minutes, until they begin to soften.
- Stir in the garlic and cook it with the vegetables for about 1 minute, until very fragrant.
- Stir in the broth, thyme, sage and bay leaf. Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for 15 minutes.
- Stir in the chickpeas and pasta. Bring the soup back to a boil, lower the heat and let it simmer until the pasta is tender, stirring occasionally. This should take about 10 to 15 minutes, but pasta cook times will vary by brand. Stir in some additional broth or water at any point if the liquid reduces too much.
- Remove the pot from heat. Remove the bay leaf and season the soup with salt and pepper to taste.
- Ladle into bowls and optionally sprinkle each one with fresh parsley.
- Recipe Notes
- If possible, use a product labelled as “no-chicken broth” or “vegan chicken broth.” Regular vegetable broth is fine if you can’t find one them.
- Another small pasta shape can be substituted. Cook times may vary for different pasta varieties.
- Recipe makes about 9 cups of soup.