comforting classic chickpea noodle soup
Everyone's favorite homestyle bowl reimagined into a delightful vegetarian dish. Proven to immediately inspire feelings of cozy.
Ingredients
- 1 large yellow onion, diced
- 4 carrots, sliced into rounds
- 2 ribs celery, diced
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 1/4 tsp red pepper flakes, or to taste
- 8 cups vegetable broth or water
- 8 oz wide egg noodles
- 2-3 parmesan rinds
- 1 can chickpeas, drained and rinsed
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- fresh parmesan and additional chopped fresh herbs, to garnish
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium. Saute the onion, carrots, and celery until soft, about 5-8 minutes. Melt the butter in the pot and toss in the garlic, thyme, oregano, rosemary, red pepper flakes, and a pinch of salt and pepper. Stir for one minute.
- Pour in the broth or water and the parmesan rinds. Bring to a boil. Drop in the pasta and cook until al dente, according to package directions, stirring occasionally. My noodles took about 8 minutes.
- Remove the parmesan rinds. Add the chickpeas, lemon juice, and fresh parsley. Stir until warmed through, another 2-3 minutes. Divide into bowls and top with fresh parmesan and parsley. Serve with crusty bread.
Notes
*Chickpeas: I like to use 2 cans of chickpeas, but this will require an additional 1-2 cups of broth in the cooking process. Depends on how much chickpea you enjoy!
*To store: Soup keeps well in the fridge up to 5 days. Tastes even better over time! If planning to meal prep, cook and store the noodles separately.
*Vegetable broth: Highly recommend this vegetarian chicken or vegetable-based bouillon. You may also use a chicken broth if you don't lean vegetarian, or water if you're watching sodium.