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Vegan Chickpea Noodle Soup Recipe

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4.5 from 96 reviews

A comforting and hearty Vegan Chickpea Noodle Soup made with fresh vegetables, chickpeas, and pasta simmered in a flavorful vegetable broth, finished with optional lemon and parsley for a bright, fresh touch. Perfect for a healthy, filling meal prepared on the stovetop or in a crockpot.

Ingredients

Scale

Soup Base

  • 2 tablespoons of olive oil
  • 1 medium yellow onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 3 large carrots, diced
  • 4 celery ribs, diced
  • 2 teaspoons of paprika
  • 1 ½ teaspoons of Italian seasoning
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • 8 cups of vegetable broth
  • 2 (15-ounce) cans of chickpeas, rinsed and drained

Pasta and Garnish

  • 8 ounces of your favorite pasta
  • 1 lemon (optional)
  • ½ cup of parsley, chopped (optional)

Instructions

  1. Heat the Oil and Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes, stirring occasionally, until the onion becomes tender and translucent.
  2. Add Vegetables and Spices: Add the garlic, diced carrots, celery, paprika, Italian seasoning, salt, and black pepper to the pot. Stir well to combine and cook for 5 minutes, stirring often to prevent the spices from burning and to soften the vegetables.
  3. Add Broth and Chickpeas: Pour in the vegetable broth and add the rinsed and drained chickpeas. Stir to mix everything together, then cover the pot and bring the mixture to a boil.
  4. Simmer the Soup: Reduce the heat to low to maintain a gentle simmer. Cover and cook for 15 minutes or until the carrots are soft and tender.
  5. Add Pasta and Steep: Stir in the pasta noodles gently to prevent sticking. Turn off the heat, cover the pot with a lid, and let the soup sit undisturbed for 15 minutes to allow the pasta to absorb heat and cook without overcooking.
  6. Finish and Serve: Remove the lid and optionally squeeze half of the lemon into the soup and add chopped parsley. Gently stir and taste to check if the pasta is cooked through. If the pasta is still undercooked, cover and let the soup sit for an additional 10 minutes off the heat. Adjust seasoning with salt and pepper if needed before serving.

Notes

  • Using the heat-off resting method to cook the pasta helps prevent it from becoming mushy or disintegrating in the broth.
  • Lemon juice and fresh parsley add brightness and freshness but can be omitted or substituted with other fresh herbs like cilantro or basil.
  • Choose pasta that holds shape well and cooks evenly in broth, such as small shells, elbow macaroni, or rotini.
  • This soup can also be prepared in a crockpot by sautéing the vegetables first on the stove and then transferring everything to a slow cooker to simmer.
  • For a thicker soup, reduce the vegetable broth slightly or add a splash of tomato paste for richness.

Keywords: Vegan chickpea noodle soup, vegan soup, chickpea soup, healthy vegan recipe, vegetable noodle soup, easy vegan dinner, plant-based soup

Find it online: https://spatulaqueen.com/vegan-chickpea-noodle-soup-recipe/