Chickpea Noodle Soup
Chickpea Noodle Soup
Don't let the name fool you, although this is written as a vegetable soup, lots of variants so you can tailor this to be your signature soup. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, smashed and minced
- 2 medium onions, diced
- 2-3 medium carrots, sliced thin
- 4 stalks celery, sliced thin
- 6-8 sprigs fresh thyme, or 2 tablespoons dried thyme
- 1 bay leaf
- 2 quarts vegetable broth, (8 cups)
- 250 grams dry spiral pasta, (8 oz)
- 2 cups cooked chickpeas, drained, (Shortcut)
- salt and pepper, as desired
- chopped parsley, for garnish, if desired
- saltine crackers, for serving, if desired
- celery tops, chopped, optional
Instructions
- Prep all the veggies. Since I do not like waste, I also chop the celery tops and add those in at the end.
- Heat the oil in a pot on medium heat, when hot add the onion, carrots, celery, garlic, thyme, and bay leaf. Cook, stirring often until the onion is softened but not browned.
- Add the vegetable broth and bring to a boil.
- Add the pasta and chickpeas, reduce heat to a simmer and cook until the pasta is tender, about 10-20 minutes. Taste and season with salt and pepper as desired.
- If using the celery tops, go ahead and stir those in and simmer for 2-3 minutes to wilt them.
- Ladle into bowls, garnish with chopped parsley if desired, serve with saltine crackers or bread if desired and a main dish of your choice. Enjoy.
Notes
Low cost.
Shortcut: Chickpeas (Pressure Cooker).
Variants: 1. Use chicken, mushroom, or bean broth (from chickpeas). 2. Use any bite size pasta, or even egg noodles. 3. Add cooked chopped chicken. 4. Add mushrooms.
Adapted from an internet recipe.
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