Hearty Chickpea Noodle Soup
A wholesome and easy-to-make vegetarian chickpea noodle soup packed with protein and fiber, perfect for quick weeknight dinners or meal prep.
Equipment
- 1 Large saucepan or stockpot
- 1 Chef’s knife
- 1 Cutting board
- Measuring spoons and cups
- 1 Colander
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 large carrots chopped
- 3 celery ribs chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups low sodium vegetable broth
- 1 15-ounce can chickpeas, rinsed and drained
- 8 ounces rotini pasta or other pasta
- Fresh parsley for garnish (optional)
Instructions
- Prepare Your Ingredients: Begin by gathering all your ingredients on your countertop. Chop the large onion into small, uniform pieces to ensure they cook evenly. Peel and chop the carrots into bite-sized chunks, and similarly chop the celery ribs. Mince the garlic cloves finely to release their maximum flavor during cooking. Having everything prepped and measured before you start cooking will streamline the process and make it more enjoyable.
- Sauté the Aromatics for Flavor: Heat 1 tablespoon of olive oil in a large saucepan or stockpot over medium-high heat.Once the oil is shimmering but not smoking, add the chopped onions, carrots, and celery. Stir frequently as the vegetables cook for about 5 to 7 minutes, until they become slightly tender and fragrant. This step softens the vegetables and builds a rich base flavor for your soup. Next, add the minced garlic and dried thyme to the pot. Season with 1 teaspoon salt and ½ teaspoon black pepper. Stir everything together well and continue to cook for an additional 2 to 3 minutes, allowing the garlic to mellow and the thyme to infuse its earthy aroma.
- Add Broth and Bring to a Boil: Carefully pour in 8 cups of low-sodium vegetable broth into the saucepan with the sautéed vegetables and seasonings. Increase the heat to high and bring the mixture to a rolling boil. This boiling step helps meld the flavors while preparing the soup base for the addition of chickpeas and pasta. Keep an eye on the pot to avoid boiling over.
- Incorporate Chickpeas and Pasta: Once the broth is boiling, add the rinsed and drained can of chickpeas to the pot. Then, immediately add 8 ounces of rotini pasta or your preferred pasta shape. Stir gently to prevent the pasta from sticking together or settling at the bottom of the pot. The chickpeas add plant-based protein and creaminess, while the pasta contributes satisfying texture and heartiness to the soup.
- Simmer Until Perfectly Cooked: Reduce the heat to low, ensuring the soup simmers gently but steadily. Cover the pot with a lid to trap the heat and moisture. Let the soup cook for 15 minutes, stirring occasionally to prevent the pasta from clumping or sticking. During this simmering time, the pasta will soften to a tender consistency, and the flavors from the vegetables, broth, and chickpeas will fully combine into a harmonious, comforting soup.
- Final Touches and Serving: After 15 minutes, remove the pot from heat. Taste the soup and adjust seasoning if necessary — you might want to add a pinch more salt or pepper to suit your preference. If desired, sprinkle freshly chopped parsley over each serving to add a burst of color and fresh herbaceous flavor. Ladle the soup into bowls immediately while it’s hot and enjoy a nourishing, satisfying meal.
- Storage and Reheating Tips: If you have leftovers, allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 to 5 days. When reheating, warm the soup gently on the stovetop or microwave, adding a splash of vegetable broth or water if it has thickened. This soup also freezes well — portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Notes
- Use low-sodium vegetable broth to control salt levels, but feel free to adjust seasoning to taste.
- Rotini pasta works well, but you can substitute with any short pasta shape like penne, shells, or fusilli.
- Rinse canned chickpeas thoroughly to remove excess sodium and improve flavor.
- Sautéing vegetables before adding broth enhances the soup’s depth of flavor.
- This soup is highly adaptable — swap pasta for rice or veggies for a grain-free or low-carb option.
- Fresh parsley garnish adds brightness but can be replaced with fresh cilantro or basil for a different twist.
- Stir occasionally while simmering to prevent pasta from sticking and ensure even cooking.
