A classic feel good simple soup made vegetarian! Chickpea Noodle Soup recipe comes together quick and in one pot. Full of flavor and easy to make this vegetable noodle soup will keep you warm and cozy. This recipe is freezer friendly, vegetarian and vegan.
1(425g)Can Cooked Chickpeasdrained and rinsed, about 2 cups
3-4Handfuls of Baby Spinachoptional
Fresh Flat Leaf Parsleychopped fine
In a 4 Qt Dutch oven or heavy bottom soup pot, add the oil and heat until it shimmers. Add the celery, carrots and onion. Turn the heat to medium low. Cook, stirring occasionally for 6-7 minutes, or until the veggies just begin to soften.
Add the garlic, stir and cook for about one minute. Pour in the veggie broth. Add the bay leaves and sprinkle in the oregano, thyme, pepper and salt. Bring to a boil.
Once the soup is boiling, stir in the pasta and cook, uncovered until al dente, or about 10-15 minutes. Stir occassionally to make sure the pasta is not sticking to the bottom of the pot.
Once the pasta is tender, turn the heat to medium low. Stir in the chickpeas and warm through, about 4-5 minutes. If desired, add another cup (233g) of broth. [optional] If using, stir in the spinach, adding one handful at a time. It will wilt quickly. Remove from heat. Squeeze in a bit of lemon juice. Stir. Taste for more lemon and seasoning adjustment. Add more salt if needed.
Ladle into soup bowls, add a few grinds of fresh black pepper and garnish with parsley if desired.
To Freeze: Allow soup to cool completely, then freeze in a lidded container for up to a month. Thaw overnight in the fridge, then gently reheat on stove top.