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Vegan Chickpea Noodle Soup Comforting Plant-Based Bowl Ready in 30 Minutes

Vegan Chickpea Noodle Soup

This nourishing vegan chickpea noodle soup is packed full of vitamins and protein for the best comfort food. Ready in just 30 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Lunch, Main Course, Soup
Cuisine: American, Vegan
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 large carrot diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • 1 tsp Italian herbs or 1/2 tsp each oregano and basil
  • 6 cups vegetable stock low-sodium preferred
  • 14 oz chickpeas 1 can, drained and rinsed
  • 1.5 cups pasta fusilli, rotini, ditalini, or shells
  • 0.25 cup fresh parsley chopped
  • salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add diced onion, carrot, and celery. Sauté for 7-8 minutes, stirring occasionally, until vegetables have softened and become translucent around the edges.
  2. Add minced garlic and Italian herbs to the pot. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown.
  3. Pour in the vegetable stock and bring to a gentle simmer over medium-high heat.
  4. Add the drained chickpeas and dry pasta to the simmering broth. Stir well to prevent sticking and simmer for 10-12 minutes, or until pasta is al dente (firm to the bite but cooked through).
  5. Remove from heat and stir in fresh chopped parsley. Season generously with salt and pepper to taste.
  6. Serve hot with crusty bread. If reheating leftovers, add extra vegetable stock (about 1/2 to 1 cup) as pasta will continue to absorb liquid.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Can use spaghetti or linguine broken into 2-3 inch pieces for more of a traditional noodle soup. White beans can substitute for chickpeas. For oil-free cooking, sauté vegetables in vegetable stock instead. Add 1-2 tablespoons tomato paste with herbs for a tomato-based broth variation. Soup thickens as it sits - add extra stock when reheating.
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