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Chickpea Noodle Soup

A hearty vegetable soup to fill you up and warm you up all year long.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Servings: 6
Author: Sue Gilmore

Ingredients

  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 stalks celery chopped
  • 2 carrots chopped
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp coriander
  • 1/4 tsp turmeric
  • 1 tsp nutritional yeast flakes
  • 14 ounce can of garbanzos
  • 4-5 cups water
  • 1/4 cup almond or soymilk
  • 4 ounces of whole grain pasta
  • 2 T flat-leaf parsley chopped (optional)

Instructions

  • Saute’ onion in a large pot, using a few tablespoons of water. Cook for about 3 minutes or until the onions are translucent.
  • Stir in the garlic, celery, carrots, thyme, coriander, oregano, turmeric and yeast flakes. Cook for another 3 minutes, stirring occasionally.
  • Add the garbanzos, water, and milk. Bring to a boil.
  • Stir in the pasta and simmer for 10-15 minutes or until the pasta is done. Add additional water, if needed. Finally, add the parsley and season with salt, if desired.