Description
A comforting and flavorful Chickpea Noodle Soup featuring tender vegetables, protein-rich chickpeas, and delicate pasta simmered in a savory broth infused with turmeric, thyme, and fresh herbs. Perfect as a wholesome vegan meal suitable for any season.
Ingredients
Scale
Soup Base
- ¼ cup extra-virgin olive oil
- 2 medium carrots, cut into ½-inch pieces
- 2 celery stalks, cut into ½-inch pieces
- 1 large yellow onion, finely chopped
- ¼ cup nutritional yeast
- 2 thyme sprigs or bay leaves
- ¼ teaspoon ground turmeric
- Salt and black pepper, to taste
Herbs
- ½ cup finely chopped dill or parsley, divided
Soup Ingredients
- 4 cups vegetable broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 ounces long, thin pasta, broken into short pieces (preferably angel hair)
Instructions
- Sauté the Vegetables and Herbs: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and finely chopped onion along with nutritional yeast, thyme sprigs, and ground turmeric. Add half of the chopped dill or parsley. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables are softened and release their juices, about 7 to 10 minutes.
- Simmer the Soup Base: Add 2 cups of water, the vegetable broth, and the drained chickpeas to the pot. Increase the heat to high and bring the mixture to a boil. Taste and adjust the seasoning with salt and black pepper, ensuring the broth is very flavorful.
- Cook the Pasta and Finish: Add the broken pasta pieces to the boiling soup. Stir occasionally and cook until the pasta is tender, following the package cooking time (typically 3 to 5 minutes for angel hair). Remove the thyme sprigs or bay leaves. Stir in the remaining chopped dill or parsley before serving.
Notes
- You can substitute parsley for dill if preferred or use a combination of both for added flavor.
- To make the soup gluten-free, use gluten-free pasta instead of regular pasta.
- Adjust seasoning towards the end as cooking times might mellow the flavors.
- Leftovers can be refrigerated for up to 3 days; pasta may absorb broth, so add extra broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: chickpea noodle soup, vegan soup, vegetable broth soup, healthy soup, easy noodle soup, Mediterranean soup, chickpea recipes, vegan comfort food
