Vegan Chickpea Noodle Soup [Stove + Crockpot]
User Reviews
5
Vegan Chickpea Noodle Soup [Stove + Crockpot]
Description
The Vegan Chickpea Noodle Soup starts by sautéing onions, garlic, carrots, and celery with paprika and Italian seasoning to build a fragrant base. Vegetable broth and rinsed chickpeas are added and the mixture simmered to soften the vegetables. Pasta is then stirred in and allowed to cook gently off the heat under a lid, ensuring the noodles finish absorbing liquid without boiling. Optionally, lemon juice and parsley add freshness while seasoning adjustments round out the flavor.
The soup’s texture blends tender vegetables, soft noodles, and creamy chickpeas, making it a filling and comforting meal. Its mild and balanced herbs allow it to appeal broadly and serve as an easy weeknight dinner or light lunch. Adjusting broth quantity can modify thickness.
Tips note chopping vegetables evenly to ensure uniform cooking and recommend using good-quality stock as a flavor foundation. Pre-prepared soup bases may streamline preparation. The instructions emphasize gentle pasta cooking after broth heat is off to prevent overcooking.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion thinly sliced
- 6 garlic thinly sliced, cloves
- 3 large carrot diced
- 4 celery diced, ribs
- 2 teaspoons paprika
- 1 ½ teaspoons Italian seasoning
- ½ teaspoons salt
- ½ teaspoons black pepper
- 8 cups vegetable broth
- 2 chickpeas rinsed and drained, 15-ounce) canned
- 8 ounces pasta of your favorite
- 1 lemon (optional)
- ½ cups parsley chopped (optional
Instructions
- Heat the oil in a large pot with a lid over medium heat. Add the onion and cook for 2 to 3 minutes or until it starts to become tender and translucent.
- Add the garlic, carrots, celery, paprika, Italian seasoning, salt, and pepper. Mix well and cook for 5 minutes, stirring often to prevent the spices from burning.
- Add the vegetable broth and chickpeas. Mix well, cover and bring to a boil.
- Reduce the heat to a simmer and cook for 15 minutes or until the carrots are soft.
- Add the pasta and gently mix so it doesn’t stick to each other, turn off the heat and quickly cover with a lid. Let it sit undisturbed for 15 minutes.
- Remove the lid, and optionally squeeze half of the lemon, and add the parsley. Gently mix and taste to see if the pasta is fully cooked and if the soup needs more salt and pepper. (If the pasta is undercooked, cover with the lid and allow it to sit undisturbed for another 10 minutes. Cooking the pasta with the heat off, will ensure the pasta does not get overcooked and disintegrate in the broth).
Notes
- Chop vegetables evenly to ensure they cook uniformly in the soup.
- Use high-quality vegetable broth to enhance the soup’s flavor base.
- Pre-prepared mirepoix or soup bases can save time without compromising taste.
- Adjust the broth amount for a thinner soup, keeping in mind that seasoning may need modification.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 91g | 30% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 2813mg | 117% |
| Potassium | 789mg | 17% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 11218IU | 224% |
| Vitamin C | 31mg | 34% |
| Calcium | 153mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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