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Vegan Chickpea Noodle Soup Recipe

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★★★★★

4.7 from 120 reviews

This vegan chickpea noodle soup is a hearty and comforting dish perfect for any season. Packed with wholesome vegetables, protein-rich chickpeas, and tender pasta, it’s flavored with a blend of paprika and Italian seasoning to create a deliciously savory broth. The soup is cooked on the stovetop and includes optional fresh lemon juice and parsley to brighten the flavors.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 3 large carrots, diced
  • 4 celery ribs, diced
  • 2 teaspoons paprika
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Broth and Protein

  • 8 cups vegetable broth
  • 2 (15-ounce) cans chickpeas, rinsed and drained

Pasta and Garnishes

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

Instructions

  1. Heat the Oil and Sauté Onion: In a large pot with a lid, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent, which forms the flavor base.
  2. Add Vegetables and Spices: Stir in the thinly sliced garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Cook the mixture for 5 minutes, stirring often to prevent spices from burning and allowing the flavors to mingle.
  3. Add Broth and Chickpeas, Bring to Boil: Pour in 8 cups of vegetable broth and add the rinsed and drained chickpeas. Mix well, cover the pot, and bring the soup to a boil to start the cooking process.
  4. Simmer the Soup: Reduce the heat to a simmer, keeping the pot covered. Let the soup cook for 15 minutes or until the carrots become soft and tender.
  5. Add Pasta and Steep: Add 8 ounces of your preferred pasta to the pot, stirring gently to keep the pasta from sticking together. Turn off the heat and cover the pot with the lid. Let the pasta sit undisturbed in the hot broth for 15 minutes to cook through without overcooking.
  6. Finish and Serve: Remove the lid and optionally squeeze half of the lemon into the soup and add chopped parsley for freshness. Stir gently and taste the soup to check if the pasta is fully cooked and adjust seasoning if needed. If the pasta is undercooked, cover and let it sit for another 10 minutes with the heat off to avoid overcooking or breaking apart.

Notes

  • Using pasta that cooks quickly or hold its shape well is recommended for best results.
  • The optional lemon juice and parsley add bright and fresh notes to the soup, but the soup is delicious even without these.
  • Gentle stirring when adding pasta prevents clumping.
  • Cooking pasta off heat in hot broth allows perfect doneness without mushiness.
  • Leftovers can be stored refrigerated for up to 3 days; pasta may absorb broth and thicken, so add more broth when reheating if needed.

Keywords: vegan chickpea noodle soup, vegetarian soup, chickpea soup, vegan soup recipe, easy vegan dinners, healthy soup, gluten free option, plant based soup

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