Vibrant and Cozy Chickpea Noodle Soup
Ingredients
- 1 cup of chickpeas, cooked and rinsed
- 1 cup of small shaped noodles (I used Mini Farfalle)
- 1/2 cup frozen peas
- 6 cups vegetable stock/broth
- 1 tbsp olive oil or vegan butter
- 1 small sweet onion (about 1/2 cup chopped)
- 2-3 garlic cloves
- 2 small carrots
- 2 celery stalks with greens
- 1/2 tsp dried thyme and parsley each
- 1 bay leaf
- Sea salt and black pepper to taste
Preparation
Finely dice onion and garlic, and chop carrot and celery
Heat up oil or butter and sauté onion for about 5 minutes until translucent over low-medium heat, then add garlic, carrot and celery, and sauté for a couple more minutes
Add vegetable stock, thyme, parsley, bay leaf, and bring to a boil
Cover, and simmer for 5 minutes
Then add pasta and chickpeas, and simmer until noodles are al dente (for mini pasta this takes between 5 and 7 minutes)
Add peas towards the end so they stay nice and green
Discard bay leaf, season with salt and pepper to taste, and top with fresh herbs or micro greens
Tips
You can add more veggies like chopped cauliflower, broccoli, cabbage or whatever you need to use up to this soup as well
