Chickpea Noodle Soup
Ingredients
- 1 tbsp oil
- 1 yellow onion
- 2 cups celery, chopped
- 2 cups carrots, peeled and chopped
- 4 pressed garlic cloves
- 1 cup dry radiatore pasta (or your fave pasta!)
- 2 cans chickpeas (rinsed) or 2 cups dried chickpeas (soaked overnight)
- 1 can petite diced tomatoes
- 5-6 cups vegetable broth
- 1 tsp crushed dried rosemary
- 1 tsp dried basil
- 1 tsp fresh oregano (substitute: 1/2 tsp dried)
- 1 tbsp fresh thyme (substitute: 3/4 tsp dried)
- 2 bay leaves
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup kale or spinach
- 1/4 cup fresh italian parsley, chopped
Preparation
In a large pot over medium-low heat, cook the onion, carrots and celery in oil for 15-20 minutes
Stir occasionally
Add the garlic, fresh oregano, fresh thyme, dried rosemary, dried basil, salt and pepper
Cook for 2 minutes
Add the vegetable broth, diced tomatoes and bay leaves
Bring to a boil and immediately reduce to a simmer
Let simmer for 15-20 minutes
Add the uncooked pasta and chickpeas
Cook for 6 minutes
Add more salt and pepper to taste if desired
Remove the bay leaves
Stir in the kale and fresh parsley
Serve and enjoy!
If you’re using dry chickpeas that you soaked overnight, rinse them and then add them in alongside the broth, tomatoes and bay leaf and let simmer for 30-50 minutes before adding the pasta
