Chickpea Noodle Soup
User Reviews
4.8
Chickpea Noodle Soup
Description
Chickpea Noodle Soup features a base of sautéed onions, carrots, and celery enhanced by garlic, tamari, and dried thyme. With the addition of canned chickpeas and short pasta, the soup cooks until the pasta becomes tender in the flavored water, making a cohesive and filling dish. The tamari adds a gentle depth of umami, while thyme contributes an earthy herbal note. The soup's texture balances the firmness of vegetables and chickpeas with the tender noodles absorbed in the broth.
This homemade soup serves well as a standalone meal or paired with a side salad for lunch or dinner. Its accessible ingredients and straightforward preparation make it a practical option to prepare in larger batches and reheat as needed.
If using an Instant Pot, the recipe can be adapted by sautéing the vegetables first, then pressure cooking the assembled ingredients for four minutes with a natural release. Leftover soup can be refrigerated in an airtight container for up to five days, allowing convenient meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 3 carrot chopped
- 3 celery chopped, stalks
- 2 garlic minced, cloves
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 teaspoon thyme dried
- 1 (15 oz.) can chickpeas
- 8 ounces short pasta
- 8 cups water
- salt I use Real Salt brand, fine sea salt
- black pepper ground
Instructions
- In a large stockpot, heat the olive oil over medium high heat and sauté the onion, carrots, and celery until they start to soften, about 8 minutes. Add in the garlic, tamari, and thyme and stir for 1 more minute.
- Add in the chickpeas, pasta, water, 2 teaspoons of salt, and a 1/2 teaspoon of black pepper, and bring the liquid to a boil. Lower the heat to a simmer, and cook, uncovered, until the pasta is tender, about 10 to 15 minutes.
- When the pasta is tender, adjust any seasoning to taste. I usually add another teaspoon of salt (start with just a 1/2 teaspoon at a time), and then serve warm. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.
Notes
- The nutrition information provided estimates one serving as about two cups out of six total servings.
- For Instant Pot preparation, use the Sauté function for the initial vegetable steps, then pressure cook on high for 4 minutes with a 20-minute natural release before seasoning.
- Adjust salt gradually after cooking the pasta to avoid over-seasoning.
- Leftover soup stores well for up to five days refrigerated in a sealed container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 338mg | 14% |
| Potassium | 331mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 5198IU | 104% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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