Healthy and hearty, this chickpea noodle soup is made in one pot, ready in 30 minutes, and delicious!
Saute: In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
Simmer: Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.
Season: Finally, stir in the chopped parsley, and season with salt and pepper to taste.
Serve: Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.
Serves 4 generously, or 8 smaller portions.
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. It’s also freezer friendly and can be kept for up to 2 – 3 months in the freezer.
If you don’t have all three herbs on hand, use 1 tablespoon of whichever herb you have on hand. Or if using 2 herbs, use 1 1/2 teaspoons each.
Looking to make this gluten free? You can use gluten free pasta, but you’ll want to cook the pasta separately (many gluten free pastas cook differently than wheat pastas and don’t do well in one pot recipes).
Nutrition information is calculated using 3 cups veggie broth.