Chickpea Noodle Soup

Name: Chickpea Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium yellow onion, chopped; 1 cup thinly sliced celery (about 2 long stalks); 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small); ¼ tsp salt, more to taste; ½ tsp ground turmeric; ½ tsp curry powder (optional); 1 bay leaf; 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas; 8 oz spiral pasta*; 2 tbsp chopped fresh flat-leaf parsley, plus extra for garnish; 2 quarts (8 cups/64 ounces) vegetable broth; Freshly ground black pepper, to taste

By Cookie and Kate · Cookie and KatePublic

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This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6

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This recipe was taken from Chickpea Noodle Soup · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

2 tbspextra-virgin olive oil
1medium yellow onion, chopped
1 cupthinly sliced celery (about 2 long stalks)
1 cupcarrots, peeled and cut into thin rounds (2 medium or 4 small)
0.25 tspsalt, more to taste
0.5 tspground turmeric
0.5 tspcurry powder (optional)
1bay leaf
1can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
225 gspiral pasta*
2 tbspchopped fresh flat-leaf parsley, plus extra for garnish
2quarts (8 cups/64 ounces) vegetable broth
—Freshly ground black pepper, to taste

Steps

1
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
2
Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
3
Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
4
Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
5
Once cool, store the soup in the refrigerator, covered, for up to 5 days.

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Per portion

Calories: ~49.2 kcal
Protein: ~0.2 g
Fat: ~4.5 g
Carbs: ~2.2 g
Fiber: ~0.5 g
Sodium: ~0.3 mg

3 ingredients still need USDA food links. thinly sliced celery (about 2 long stalks), ground turmeric, curry powder (optional), can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas, quarts (8 cups/64 ounces) vegetable broth are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

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