Chickpea Noodle Soup

A classic feel-good simple soup made vegetarian! This Chickpea Noodle Soup (veggie noodle soup) recipe comes together in one pot and is on the table in about 40 minutes. It features cooked chickpeas, ditalini pasta, celery, onion and carrots with herbs and spices in a tasty veggie broth that ties all the flavors together. This recipe is vegetarian and vegan.

We all know and love it. A comforting and healing soup many of us grew up on. I’d never considered homemade chickpea noodle soup until I adopted a vegetarian days of the week. Up until that point, I’d only known canned chicken noodle soup, and so I started exploring ways to make a vegetarian chicken noodle soup that was reminiscent of the traditional recipe.

• 1 Tbs Olive Oil
• 1 C (145g) Celery sliced thin, about 4 ribs
• 1 C (145g) Carrots sliced in coins, about 3 carrots
• 1/2 C (60g) Yellow Onion diced small, about 1/2 an onion
• 3 tsp Minced Garlic about 3 medium cloves
• 7 C (1 3/4 Qt / 1.6 Kg) No-Chicken Veggie Broth plus another cup (233g) if needed
• 2 Bay Leaf
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Thyme
• 1/4 tsp Ground Black Pepper
• 1/2 tsp Fine Sea Salt
• 1/2 C (70g) Ditalini Pasta
• 1 (425g) Can Cooked Chickpeas drained and rinsed, about 2 cups
• 1/2 Lemon

• 3-4 Handfuls of Baby Spinach optional
• Fresh Flat Leaf Parsley chopped fine