Packed with protein, veggies, and all the warming spices, this vegetable and chickpea noodle soup is the ultimate soup to get you through flu season! It’s vegan, gluten free, and comes together in under 30 minutes.
- 1 yellow onion, chopped
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 large carrots, peeled
- 2 stalks celery, chopped small
- 1 cup frozen peas
- 2–3 tbsp tomato paste
- 1/4 tsp black pepper
- 1/2–1 tsp sea salt (depending on salt content of your broth)
- 8 ounces pasta of choice
- 1 15 ounce can chickpeas
- 6–8 cups vegetable stock*
- 1/4 tsp ground turmeric
- Juice from 1/2 lemon
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 large bay leaves
- In a large pot, add your chopped onion and garlic with the olive oil.
- Saute until the onions are translucent, about 5-10 minutes.
- Add in the chopped carrots and celery and saute for an additional 5 minutes. Feel free to add extra oil if needed to prevent sticking.
- Add in all remaining ingredients except for peas and lemon and let simmer for about 15 minutes or until the past is finished cooking.
- Remove and discard the herbs.
- Add in the peas and lemon juice, let simmer for 1-2 minutes to defrost the peas.
- Taste and adjust seasonings as desired.
- Serve with a fresh baguette or enjoy as is!
How much broth you need will depend on the type of pasta you use. Some pastas absorb more water than others. I suggest starting with 6 cups of vegetable broth and adding more as needed. I ended up using 8 total cups.
Once prepared, this recipe will keep in the fridge for 5 days. Let it cool completely before transferring to an air tight container.
If using fresh chickpeas, sub the 1 can of chickpeas for 1 1/2 cups cooked chickpeas.
I like using this herb infuser to put the herbs and bay leaves into and let it infuse into the broth as it is cooking.
- Serving Size: 1 bowl
- Calories: 460
- Fat: 10.7g
- Carbohydrates: 65g
- Fiber: 11.5g
- Protein: 16.5g
Keywords: chickpea noodle soup, vegan noodle soup, vegan soup recipe