Chickpea Noodle Soup from Homestyle Vegan

• Vegetarian

• Produce

  • 1 Bay leaf
  • 4 Carrots, medium
  • 4 Celery stalks
  • 1 cup Chickpeas, Cooked
  • 4 cloves Garlic
  • 2 Onions, medium
  • 1 Parsley, fresh
  • 6 sprigs Thyme, fresh

• Canned Goods

  • 2 qt Vegetable broth

• Pasta & Grains

  • 8 oz Rotini noodles, whole wheat

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Crackers or bread

Found on veggiessavetheday.com

Description

Ingredients

• 2 tbsp (30 ml) olive oil
• 4 cloves garlic, minced
• 2 medium onions, chopped
• 4 medium carrots, thinly sliced
• 4 celery stalks, thinly sliced
• 6 to 8 sprigs fresh thyme
• 1 bay leaf
• 2 quarts (2 L) vegetable broth
• 8 oz (227 g) whole wheat rotini noodles
• 1 cup (200 g) cooked chickpeas
• Salt and pepper to taste
• Chopped fresh parsley, for garnish
• Crackers or bread, for garnish

Directions

• In a cast-iron Dutch oven or large soup pot, heat the olive oil over medium heat. Add the garlic, onions, carrots, celery, fresh thyme and bay leaf and sauté until the veggies are softened, but not browned.
• Add the vegetable broth and bring to a boil.
• Once the soup is boiling, add the noodles and chickpeas and cook for about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll
• continue cooking in the water). Add salt and pepper to taste.
• Remove from the heat and serve with freshly chopped parsley and salty crackers or bread.
• Leftover soup can be refrigerated for up to 1 week or frozen indefinitely and reheated as needed.