Vegan Chickpea Noodle Soup Recipe

Introduction

This Vegan Chickpea Noodle Soup is a comforting and hearty dish perfect for any day of the year. Packed with flavorful vegetables, tender chickpeas, and your favorite pasta, it offers a satisfying meal that’s both nutritious and easy to make.

Ingredients

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

Instructions

1. Step 1: Heat the olive oil in a large pot with a lid over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it starts to become tender and translucent.
2. Step 2: Add the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Stir well and cook for 5 minutes, stirring often to prevent the spices from burning.
3. Step 3: Pour in the vegetable broth and add the rinsed chickpeas. Stir to combine, then cover the pot and bring the soup to a boil.
4. Step 4: Reduce the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
5. Step 5: Add the pasta and gently stir to prevent sticking. Turn off the heat and quickly cover the pot with the lid. Let it sit undisturbed for 15 minutes.
6. Step 6: Remove the lid, optionally squeeze half a lemon into the soup, and add the chopped parsley. Stir gently and taste to check if the pasta is fully cooked and the seasoning is balanced. If the pasta is still undercooked, cover again and let it sit for an additional 10 minutes.

Tips & Variations

• Use gluten-free pasta if you want a gluten-free version of this soup.
• Adding a pinch of crushed red pepper flakes can give the soup a subtle heat.
• Fresh herbs like thyme or rosemary can be used instead of Italian seasoning for a different flavor.
• For extra creaminess, stir in a splash of coconut milk just before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove to prevent the pasta from breaking apart. If the pasta has absorbed too much broth, add a little water or vegetable broth to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of chickpeas?

Yes, white beans or cannellini beans work well as substitutes, adding a similar texture and protein to the soup.

How do I prevent the pasta from becoming mushy?

Turn off the heat once you add the pasta and let it sit covered so it gently cooks in the residual heat. This prevents overcooking and keeps the pasta tender but intact.

Vegan Chickpea Noodle Soup Recipe

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★★★★★

4.7 from 118 reviews

A comforting and hearty Vegan Chickpea Noodle Soup featuring tender chickpeas, fresh vegetables, and perfectly cooked pasta simmered in a flavorful vegetable broth with aromatic spices. This easy-to-make soup is both nourishing and satisfying, perfect for a cozy meal any day of the week.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Spices and Seasonings

• 2 teaspoons of paprika
• 1 ½ teaspoons of Italian seasoning
• ½ teaspoon of salt
• ½ teaspoon of black pepper

Liquids and Protein

• 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. Sauté the vegetables: Heat the olive oil in a large pot with a lid over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent.
2. Add aromatics and spices: Stir in the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring frequently to prevent the spices from burning and to allow flavors to meld.
3. Simmer the soup: Pour in the vegetable broth and add the rinsed chickpeas. Stir well, cover the pot, and bring the mixture to a boil.
4. Cook the vegetables: Reduce the heat to a simmer and let the soup cook for 15 minutes, or until the carrots have softened.
5. Cook the pasta without boiling: Add the pasta to the soup and gently mix it to prevent sticking. Turn off the heat, cover the pot with the lid, and let it sit undisturbed for 15 minutes to allow the pasta to absorb the broth and cook through without becoming mushy.
6. Finish and season: Remove the lid, optionally squeeze the juice of half a lemon into the soup, and stir in chopped parsley. Taste the soup to check if the pasta is fully cooked and adjust seasoning with salt and pepper as needed. If the pasta needs more cooking, re-cover and let sit for another 10 minutes with the heat turned off to avoid overcooking.

Notes

• You can use any type of pasta you prefer, such as egg noodles, small shells, or macaroni.
• To keep the soup vegan, ensure the vegetable broth is free from animal products.
• Adding lemon juice brightens the flavor and adds a fresh touch, but it’s optional.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently to avoid breaking down the pasta.
• For a gluten-free option, substitute the pasta with gluten-free noodles.

Keywords: vegan chickpea soup, chickpea noodle soup, vegetable broth soup, vegan pasta soup, healthy vegan soup