Chickpea and Noodle Soup is the perfect transition for winter into spring. Warming and hearty, yet also light and bright, it’s just right for rainy spring days.
This Chickpea and Noodle Soup is familiar and comforting, like its chicken noodle cousin, but offers a plant-based alternative to the classic dish. I’ve loaded my version up with veggies, fresh herbs, and lemon juice, making it extra colorful and nutritious!
Chickpea and Noodle Soup could be a pretty easy weeknight meal, but it’s also a simple weekend meal, and making soup is one of my favorite ways to wind down on a Sunday. This recipe makes excellent leftovers, though I will warn - by the next day, it won’t really resemble soup anymore. The pasta continues to absorb the liquid, so by the next day it’s mostly just noodles and veggies and very little broth! But as with most good soups, the flavors deepen and taste even better the next day.
Don’t skimp on the fresh herbs - honestly, add more if you really like the bright green grassy flavors of parsley and dill! Fresh tarragon or chives would also be delicious here. Or add more lemon juice to really enhance the lightness of the broth. Just remember this soup the next rainy, gray spring day.
Chickpea and Noodle Soup is the perfect transition for winter into spring. Warming and hearty, yet also light and bright, it’s just right for rainy spring days.
2 Tbsp. extra-virgin olive oil
1 small yellow onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
4-6 garlic cloves, minced
1 1/2 tsp. kosher salt, divided
1 tsp. ground turmeric
1/2 tsp. black pepper
2 14-oz. cans chickpeas, drained and rinsed
8 cups low-sodium vegetable broth
8 oz. short-cut dry pasta (I like rotini; gluten-free pasta is great, too!)
1 cup frozen peas
1 cup frozen corn
1/2 cup minced fresh Italian parsley
1/2 cup minced fresh dill
Juice of 1 lemon
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
Leave a comment