Chickpea Noodle Soup

• Produce

  • 1 Carrot
  • 2 Celery
  • 1 1/2 cups Chickpeas, Cooked
  • 1/2 Onion
  • 2 tsp Parsley, dried

• Canned Goods

  • 4 cups Water or veggie broth

• Pasta & Grains

  • 1 cup Noodles, gluten-free

• Baking & Spices

  • 1 Salt and pepper

• Other

  • 2-3 Tbsp Veggie Broth Mix OR you can use bullion

Found on myplantbasedfamily.com

Ingredients

• ½ diced onion
• 1 carrot, chopped
• 2 celery, chopped
• 4 cups water OR veggie Broth
• 2-3 Tbsp Veggie Broth Mix OR you can use bullion
• 1½ cups cooked chickpeas (or 1 can)
• 1 c gluten-free noodles
• 2 tsp dried parsley
• salt and pepper to taste

Directions

• In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.
• Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.
• Pour in noodles adding more water if necessary. Cook noodles until done.
• Stir in dried parsley along with salt and pepper if needed.