Print

Vegan Chickpea Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This comforting Vegan Chickpea Noodle Soup is a hearty, flavorful dish perfect for any season. Featuring tender chickpeas, short pasta, and a medley of fresh vegetables simmered in a savory vegetable stock, this soup is wholesome, delicious, and suitable for a vegan diet. Its aromatic Italian herbs and fresh parsley provide a fresh finish, making it an ideal light meal or starter paired with crusty bread.

Ingredients

Scale

Vegetables

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2–3 celery stalks, diced
  • 2 garlic cloves, finely chopped
  • A handful of fresh parsley, chopped

Liquids and Stock

  • 1.5 litres vegetable stock
  • 1 tablespoon olive oil

Dry Goods

  • 1 x 400 g (14 oz) canned chickpeas, drained and rinsed
  • 200 g (7 oz) short pasta
  • 1 teaspoon Italian herbs mix

Seasonings

  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 7-8 minutes until softened and fragrant.
  2. Add Garlic and Herbs: Stir in the finely chopped garlic and Italian herbs mix and cook for an additional minute, allowing the flavors to bloom.
  3. Simmer Soup Base: Pour in the vegetable stock and bring the mixture to a gentle simmer on medium heat.
  4. Cook Chickpeas and Pasta: Add the drained chickpeas and short pasta to the simmering broth. Continue cooking for 10-12 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
  5. Finish and Serve: Stir in the chopped fresh parsley, season the soup with salt and pepper to taste, and serve hot. Optionally, accompany with crusty bread for a complete meal.

Notes

  • Use any short pasta like elbow macaroni, small shells, or ditalini for best results.
  • For a thicker soup, reduce the vegetable stock quantity slightly or simmer longer to concentrate flavors.
  • Fresh Italian herbs can be used in place of dried for a more vibrant flavor.
  • Drain and rinse canned chickpeas well to reduce sodium and improve taste.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to one month.

Keywords: vegan chickpea noodle soup, vegan soup recipe, vegan comfort food, chickpea pasta soup, healthy vegan soup, gluten free pasta option

Find it online: https://kitchenwithkai.com/vegan-chickpea-noodle-soup-recipe/