Healthy Vegan Chickpea Noodle Soup
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 3 stalks celery
- 3 carrots
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- pepper to taste
- 1 can drained and rinsed chickpeas
- 6 cups low sodium vegetable stock or 6 cups water with 1.5 tablespoons onion powder
- 300g brown rice fettuccine or your favorite pasta
Preparation
Chop 1 yellow onion, 4 cloves of garlic, 3 stalks of celery, and 3 carrots.
Sauté the chopped vegetables on medium heat for about 5 minutes until the onion is translucent.
Add 1 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/2 teaspoon dried sage, 1/2 teaspoon salt, and pepper to taste, then sauté until combined.
Add 1 can of drained and rinsed chickpeas and 6 cups of low sodium vegetable stock (or replace with 6 cups water and 1.5 tablespoons onion powder).
Simmer for about 15 minutes until the carrots and celery are softened and flavors have developed.
Add your favorite pasta, such as 300g brown rice fettuccine, and cook according to package instructions.
Serve and enjoy.
