Chickpea Noodle Soup Recipe: A High-Fiber, High-Protein Vegetarian Soup (30 Minutes) by Jan Mostrom
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Winter has arrived in full force! And this high-protein and high-fiber vegetarian chickpea soup recipe hits just the right spot of tasty and healthy to ward off a bit of winter's chill. This chickpea soup is cozy and savory and reminiscent of chicken noodle soup, but perfect when you’d like a vegetarian and vegan option. Pair it with a small simple salad or roll and you’ll have a great easy meal in 30 minutes!
To make this vegetarian chickpea and pasta soup recipe you will need to grab the following list of wholesome, healthy ingredients: chickpeas (check out the health benefits of chickpeas), olive oil, carrots, celery, onion, nutritional yeast (learn more about nutritional yeast), thyme or bay leaves, ground turmeric (check out the health benefits of turmeric), fresh dill or parsley, vegetable broth and long pasta. The soup cooks up in about 20 minutes.
Most of us need more protein and fiber in their diets, and this vegan soup recipe delivers. Here are the health benefits of fiber and the health benefits of protein!
Serve this chickpea soup for a deliciously healthy lunch or dinner.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1/4 cup extra virgin olive oil
- 3 medium carrots, cut into 1/2-inch pieces
- 3 celery stalks, cut into 1/2-inch pieces
- 1 large yellow onion, finely chopped
- 1/4 cup nutritional yeast (or Parmesan cheese)
- 2 thyme sprigs or bay leaves
- 1/4 teaspoon ground turmeric
- 1/2 cup finely chopped dill or parsley (divided)
- 4 cups vegetable broth
- 2 cups water
- 30 ounces (2 cans) chickpeas, drained and rinsed
- 4 ounces long, thin pasta (angel hair or spaghetti work well)
Here's how to make it:
- In a large soup pot or dutch oven heat the olive oil. Add the carrots, celery, onion, nutritional yeast or cheese, thyme or bay leaves, turmeric and half the dill or parsley. Top with a good pinch of salt and a few grinds of pepper. Stir and cook for 8 to 10 minutes.
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Increase the heat to high and add chickpeas, broth and 2 cups of water to the pot. Bring to a boil. Taste the broth carefully and add more salt and pepper to taste.
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Break the pasta into small pieces and add to the boiling pot, Cook the pasta to al dente according to package directions. Remove bay leaves or thyme sprigs, add the remaining dill or parsley and stir. (For a gluten-free soup, use gluten-free pasta.)
- Ladle into soup bowls and serve. Store any leftover soup in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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