Chickpea Noodle Soup

CONTRIBUTORS

This comforting recipe is a delicious addition to any collection. When I decided to go more plant-based, I began missing some of the classics that I grew up with. This warm and comforting recipe absolutely rivals the traditional family favorite.

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Chickpea Noodle Soup

Yield: 6

Author: Jamie M. Woodle, INHC

prep time: 15 M cook time: 40 M total time: 55 M

ingredients:

2 cans organic chickpeas
One package pasta of your choice
3 tbsp Better Than Bouillon Organic Vegetable Base
3 Large Carrots diced, shredded, or grated
1/2 onion diced or grated
2 cloves garlic minced
5 stalks celery diced or grated
1 tsp salt
1 tsp thyme
1 tsp sage
1/2 tsp rosemary
1/2 tsp marjoram (optional)
8 cups water

instructions:

How to cook Chickpea Noodle Soup

Prep vegetables (dice, shred, or grate)
In a large pot on medium-high to high heat, add 8 cups of water, 3 tbsp Better Than Bouillon Vegetable Base, and all the vegetables. Cook until veggies are soft.
While veggies and broth are cooking, boil the pasta according to package directions.
Drain and rinse the 2 cans of chickpeas.
When vegetables are soft, add pasta and chickpeas to the broth.
Serve warm, topped with fresh or dried parsley.

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Chickpea Noodle Soup

This vegan version of the classic and family favorite 'chicken noodle' is a crowd-pleaser. Perfect comfort food for those cold autumn days🧣🍂♨

Chickpea Noodle Soup