Warm and Comforting Chickpea Noodle Soup
Ingredients
- 1 yellow onion
- 4 cloves of garlic
- 3 stalks of celery
- 3 carrots
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp salt and pepper
- 1 can drained and rinsed chickpeas
- 6 cups low sodium vegetable stock
- 300g brown rice fettuccine or similar 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 tsp dried parsley, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/2 tsp dried sage, and 1/2 tsp salt and pepper (adjust to taste), then sauté until combined.
Add 1 can of drained and rinsed chickpeas and 6 cups of low sodium vegetable stock.
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) directly to the soup and cook according to package instructions.
Serve and enjoy.
