Chickpea Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This is a hearty vegan chickpea noodle soup with vegetables, herbs, and pasta in a vegetable broth base. It's comforting and warming with the familiar flavors of chicken noodle soup but made entirely plant-based. Ideal as a quick, satisfying lunch or light dinner.
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Nutrition & ingredients
Ingredients
serves 6- 1/2 tablespoon olive oil (or cooking spray)
- 1/2 cup diced onion (about half of a large onion)
- 3 stalks celery (chopped)
- 3 carrots (chopped, about 2 cups)
- 2 cloves of fresh garlic (minced)
- 2 leaves bay
- 1/2 Tablespoon fresh parsley (chopped (you can substitute dried))
- 7 cups vegetable stock (homemade or store-bought)
- 6 ounces uncooked pasta
- 14 ounces chickpeas ((one can, drained and rinsed)))
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1072mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 357mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1072MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.