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A steaming bowl of vegan chickpea noodle soup with rotini pasta, carrots, and fresh parsley.

Vegan Chickpea Noodle Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 285 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots , sliced into rounds
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 1.5 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 6 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 ounces dry vegan rotini or fusilli pasta
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery; sauté for 6 minutes until vegetables begin to soften.
  • Stir in minced garlic, thyme, oregano, salt, and pepper; cook for 1 minute until fragrant.
  • Pour in vegetable broth and chickpeas; increase heat and bring the mixture to a boil.
  • Add the dry pasta and reduce heat to a simmer.
  • Cook for 8 to 10 minutes or until pasta is al dente and vegetables are tender.
  • Remove from heat and stir in the fresh lemon juice and chopped parsley.
  • Adjust seasoning with additional salt and pepper to taste before serving.