Vegan Chickpea Noodle Soup Recipe
This comforting Vegan Chickpea Noodle Soup combines tender pasta, protein-packed chickpeas, and fresh vegetables in a flavorful Italian herb-infused vegetable broth. Perfect for a nutritious and hearty meal, this soup is easy to prepare and naturally vegan and gluten-free depending on the pasta choice.
- Author: Joe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
Herbs & Spices
- 1 teaspoon Italian herbs mix
- Salt and pepper to taste
Liquids
- 1.5 litres vegetable stock
Main Ingredients
- 1 x 400 g (14 oz) canned chickpeas
- 200 g (7 oz) short pasta
- A handful of fresh parsley, chopped
- Sauté Vegetables: Heat the olive oil in a large pot such as a Dutch oven over medium heat. Add the diced onion, carrot, and celery and sauté for 7-8 minutes until softened and fragrant.
- Add Garlic and Herbs: Stir in the finely chopped garlic and Italian herbs mix. Cook for another minute, allowing the flavors to meld and the garlic to become fragrant, but not burnt.
- Add Stock and Simmer: Pour in the vegetable stock and bring the mixture to a gentle simmer.
- Add Chickpeas and Pasta: Stir in the canned chickpeas (with their liquid drained) and the short pasta. Continue to simmer for 10-12 minutes, or until the pasta is cooked al dente, tender yet with a slight bite.
- Finish and Serve: Stir in the fresh chopped parsley, season the soup with salt and pepper to taste, and serve hot with your favorite crusty bread for a complete meal.
Notes
- For a gluten-free version, use gluten-free pasta.
- To enhance flavor, homemade vegetable stock can be used.
- Adjust pasta cooking time based on the package instructions and desired texture.
- Feel free to add other vegetables like zucchini or spinach for extra nutrients.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Keywords: vegan soup, chickpea soup, noodle soup, healthy soup, easy vegan dinner, Italian herbs soup