Description
This Easy Chickpea Noodle Soup is a cozy and nourishing meal packed with vegetables, tender pasta, and hearty chickpeas. It’s simple to make, comforting, and perfect for busy weeknights.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced into discs
- 1 rib celery, chopped
- 2 cloves garlic, grated
- 1 bay leaf
- 1/2 teaspoon dried rosemary
- 1 can chickpeas, rinsed
- 8 cups reduced-sodium vegetable broth
- 8 ounces pasta
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons grated Parmesan or chopped parsley, optional for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for about 5 minutes, stirring often, until softened.
- Stir in the garlic, bay leaf, and dried rosemary. Cook for 1 minute until fragrant.
- Add the chickpeas and vegetable broth. Season with salt and black pepper.
- Bring the soup to a simmer and cook for 5 minutes.
- Add the pasta and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
- Remove the bay leaf before serving.
- Serve hot with a drizzle of olive oil, chopped parsley, and grated Parmesan if desired.
Notes
- Use small pasta shapes like ditalini, elbows, or shells for best texture.
- For a vegan version, skip the Parmesan or use a dairy-free alternative.
- Leftover soup will thicken as the pasta absorbs broth; add extra broth when reheating.
- Fresh rosemary can be substituted for dried rosemary if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 5 mg
