-
-
My review
Vegan Chickpea Noodle Soup
3
Taylerand20
"Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 276Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
- Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
- While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
- Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.
You might also like
Footnotes
- Cook's Notes:
- Feel free to use thyme in place of herbes de Provence.
- Add salt if you are using reduced-sodium broth and/or chickpeas.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
12/21/2018
This turned out pretty good and I loved the tartness of the lemon juice so much that I ended up adding more. I didn't love the chickpeas so I'd probably use a white bean instead next time. Overa...