Vegan, Chickpea Noodle Soup
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ingredients
  • 4 cloves garlic
  • 1½ yellow onions, diced
  • 3 large carrots, diced
  • 4 celery ribs, diced
  • 8 cups vegetable broth + 2 Tbsp
  • 1 16-oz can chickpeas, drained & rinsed
  • 2 cups whole grain rotini noodles
  • 6 spring fresh thyme (1 tsp if using dried)
  • 1 bay leaf
  • salt & pepper
  • fresh parsley, chopped
instructions
  1. In a large pot, heat the 2 Tbsp veggie broth over medium heat. Add the garlic, onions, carrots, and celery. Sauté until the veggies are softened.
  2. Add the vegetable broth and bring to a boil.
  3. Once the soup is boiling, add the noodles, chickpeas, thyme and bay leaf. Cook for about 10 minutes, until the noodles are almost completely cooked.
  4. Add salt and pepper to taste.
  5. Remove from the heat, top with some freshly chopped parsley, and serve your hungry veggie-lovers.
notes
Keeps in the refrigerator for about a week or frozen for several months.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2017/03/11/chickpea-noodle-soup/