Chickpea Noodle Soup
Nothing beats warming up to a warm bowl of soup on a cold day! This spin on a classic Chicken Noodle Soup swaps out chicken for chickpeas for a vegan-friendly, hearty soup that is sure to satisfy your hunger!
Ingredients
- 1 tablespoon olive oil
- 1 large carrot diced
- 1 rib celery diced
- 1/2 onion diced
- 8 cups vegetable broth
- 1 can chickpeas
- 1 teaspoon thyme
- 2 1/2 cups noodles
- 1 cup spinach chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot and add the carrots, celery and onion. Sautee for 2-3 minutes.
- Add the vegetable broth, chickpeas, thyme, salt and pepper. Bring to a boil. Once boiling, reduce heat to a gentle simmer for 5 minutes.
- Add the noodles and continue to cook for 10 minutes or until the noodles are cooked (cooking time will vary depending on the type of noodles). If too much liquid is absorbed or cooked off, add water.
- Remove from heat and stir in spinach.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 211kcalCarbohydrates: 38gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1909mgPotassium: 233mgFiber: 2gSugar: 7gVitamin A: 4780IUVitamin C: 5mgCalcium: 31mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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