Vegan, Chickpea Noodle Soup
- 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
- 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.
- Add the vegetable broth and bring to a boil.
- 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.
- Add salt and pepper to taste.
- Remove from the heat, top with some freshly chopped parsley, and serve your hungry veggie-lovers.
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/
3.5.3229