Chickpea Noodle Soup

let's make...

– 3 tbsp. olive oil – 3 large carrots cut into thin, small pieces – 1 medium onion finely chopped3 – 3 large celery stalks sliced thinly – 3 large garlic cloves minced – 10 cups veggie broth – 1 can (15 oz.) cooked chickpeas – 8 oz. pasta spirals (or other kind) – ¼ cup parsley chopped – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste




Sauté the carrots, onions, celery, and garlic in olive oil in a large pot over medium heat until the vegetables are tender and just starting to brown (10-15 minutes).



Now add the veggie broth, bring it to a boil, and then add the chickpeas and pasta (add some salt and pepper if your veggie broth is not fully seasoned).



Finally, add the parsley and stir, then turn off the heat. Serve.

This Chickpea Noodle Soup is the perfect meal on a cold day. Made with tender chickpeas, al dente pasta, and veggies, this soup is flavorful and so easy to make.

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