Vegan Chickpea Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan noodle soup with chickpeas, vegetables, and fragrant herbs and spices. Comforting, savory, and packed with protein and fiber. A plant-based spin on classic chicken noodle soup that's completely satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp olive oil (15 mL)
- 1 onion (diced (2 cups/226 g))
- 3 carrots (peel and diced (2 cups/300 g))
- 3 stalks celery (diced (2 cups/236 g))
- 3 cloves garlic (minced or grated (1 tbsp))
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp turmeric
- ¾ tsp salt
- ¼ tsp pepper
- 1 bay leaf
- 8 cups vegetable broth
- 1 can chickpeas, drained and rinsed (28 oz (3 cups))
- 170 g short-cut pasta (6 oz, fusilli, rotini, bows, broken spaghetti, macaroni, orzo, etc.)
- 1 tbsp white or yellow miso paste (optional (15 g))
- fresh lemon (optional)
- parsley (for serving, optional)
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 20m
- Sodium
- 1511mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 114mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 1511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.