Chickpea Noodle Soup
User Reviews
5
Chickpea Noodle Soup
Description
Chickpea Noodle Soup starts with olive oil sautéing onion, carrot, celery, garlic, and dried thyme, which build a flavorful base. Adding vegetable broth creates a savory liquid in which chickpeas and rotini pasta simmer until tender yet retaining some bite. The chickpeas add protein and texture, complementing the tender pasta and softened vegetables for a balanced mouthfeel.
The seasoning with salt and pepper throughout the cooking process brings out each ingredient's flavor. Fresh parsley sprinkled at the end adds a mild herbaceous lift. This soup can be served as a main dish for a warming, filling meal or as a starter to a larger menu.
Common substitutions include using other beans for chickpeas, or swapping the pasta with rice or vegetable alternatives like riced cauliflower or chopped zucchini for a low-carb option. The soup stores well for several days refrigerated, making it convenient for leftovers or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 4 carrot chopped, large
- 3 celery chopped, ribs
- 2 garlic minced, cloves
- 1 teaspoon thyme dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups vegetable broth low sodium
- 1 15- ounce chickpeas rinsed/drained, canned
- 8 ounces rotini pasta or other pasta
- parsley for serving, fresh
Instructions
- In a large pot or saucepan, heat olive over medium high heat. Add onions, carrots and celery and cook until slightly softened, about 5-7 minutes. Add the garlic and thyme, and season with salt and pepper; and cook for an additional 2-3 minutes.
- Add vegetable broth and bring mixture to a boil. Then add the chickpeas and pasta, reduce heat and simmer covered for 15 minutes.
- Remove from heat, sprinkle fresh parsley, if desired, and serve immediately.
Notes
- Store leftovers in an airtight container for 4-5 days to maintain freshness.
- Rotini pasta can be swapped with white or brown rice; if using brown rice, extend simmering time by about 25 minutes.
- Grain-free or low-carb options include potatoes, riced cauliflower, or chopped zucchini instead of pasta.
- Try substituting chickpeas with other beans such as Great Northern white beans for a different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1884mg | 79% |
| Potassium | 350mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 7481IU | 150% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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