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Chickpea Noodle Soup

Chickpea Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium vegetable broth
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup small pasta
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and black pepper
  • Juice of ½ lemon
  • ¼ cup chopped fresh parsley

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and a pinch of salt. Cook until softened, about 5 minutes.
  2. Stir in the garlic and dried thyme. Cook for 30 seconds until fragrant.
  3. Pour in the broth, add the chickpeas and bay leaf. Bring to a boil, stir in the pasta, reduce heat to medium-low, and simmer until pasta is tender, 10 to 12 minutes. Stir occasionally.
  4. Remove the bay leaf. Stir in the lemon juice and parsley. Season with salt and pepper to taste, then ladle into bowls and serve hot.

Notes

If you plan on having leftovers, consider cooking the pasta separately and adding it to each bowl as you serve. That keeps it from soaking up all the broth overnight.