Chickpea Noodle Soup (Veggie Noodle Soup)
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Vanilla and Bean · by Traci York★ 5.0 (14)

Chickpea Noodle Soup (Veggie Noodle Soup)

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 25%
CARBS 53G65% OF CAL
11G FIBER10G SUGAR31G OTHER
FAT 7G19% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple, feel-good vegetarian soup with chickpeas, pasta, and fresh vegetables in a light broth. Warm, nourishing, and ready in about 40 minutes.

mainamericansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon Olive Oil
  • 1 cup (145 grams) Celery (sliced thin, about 4 ribs. Chop the leaves and toss them in the soup pot with the broth if desired. )
  • 1 cup (145 grams) Carrots (sliced in coins, about 3 carrots)
  • 1/2 cup (60 grams) Yellow Onion (diced small, about 1/2 an onion)
  • 3 teaspoons Minced Garlic (about 3 medium cloves)
  • 7 cups (1 3/4 quarts / 1.6 kilograms) No-Chicken Veggie Broth (plus another cup (233g) if needed, *see note)
  • 2 Bay Leaves
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Ground Black Pepper
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (70 grams) Dry Ditalini Pasta
  • 1 (425 grams) Can Cooked Chickpeas
  • 1/2 Lemon
  • 3-4 Handfuls of Baby Spinach (optional)
  • Fresh Flat Leaf Parsley (chopped fine)
PREP
15M
SODIUM
1231MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.