Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don’t shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.
Serves 10
2 tablespoons olive oil
3 large carrots, diced
3 stalks celery, diced
1 large yellow onion, diced
5 cloves garlic, minced
12 cups vegetable broth
2 teaspoons herbes de Provence
3 dried bay leaves
1/2 teaspoon ground black pepper, or more to taste
1 (12 ounce) package wide vegan noodles
2 (15 ounce) cans chickpeas, drained and rinsed
1/2cup chopped fresh parsley
1 tablespoon fresh lemon juice
Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.
Note:
Feel free to use thyme in place of herbes de Provence.
Add salt if you are using reduced-sodium broth and/or chickpeas.