4.8 from 102 votes
Chickpea Noodle Soup
Chickpea Noodle Soup combines sautéed vegetables, tender chickpeas, and short pasta in a flavorful broth seasoned with tamari and thyme. The simmering of pasta in this lightly spiced broth results in a comforting texture, with the soft noodles complementing the creamy chickpeas. This soup offers a nourishing, warm option suitable for a cozy meal or light lunch.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
224 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 224
% 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.