Description
This Vegan Chickpea Noodle Soup is a plant-based take on the classic chicken noodle soup, offering the same cozy vibes but with wholesome, nutrient-packed ingredients like chickpea pasta, fresh vegetables, and hearty beans. Whether you’re detoxing post-holiday, seeking a meal to boost your immune system, or simply craving a bowl of comfort, this soup is for you.
Ingredients
Scale
Fresh Vegetables
- 1 small shallot, diced
- 1 small onion, diced
- 2 stalks celery, chopped
- 4 carrots, diced
- 1 cup mushrooms, sliced
Pantry Staples
- 4 tablespoons Earth Balance butter
- 2 tablespoons olive oil
- 3 cloves garlic, diced
- 8 cups vegetable broth (I recommend Kettle & Fire for its depth of flavor)
- 1 can kidney beans, drained
- 1 can cannellini beans, drained
- 4 cups Banza chickpea pasta
Seasonings
- Salt & pepper to taste
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 2 teaspoons parsley
Instructions
1. Sauté the Aromatics
- In a large pot, heat Earth Balance butter and olive oil over medium-high heat.
- Add the diced shallot, onion, and garlic. Stir until softened and fragrant, about 3-4 minutes.
2. Add the Vegetables and Seasoning
- Stir in the chopped celery, carrots, oregano, onion powder, parsley, salt, and pepper. Cook for 5 minutes to soften slightly.
3. Cook the Mushrooms
- Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally.
4. Incorporate the Beans
- Stir in the drained kidney beans and cannellini beans. Let them cook with the vegetables for an additional 5 minutes.
5. Add Broth and Pasta
- Pour in the vegetable broth and bring to a gentle boil. Add the Banza chickpea pasta and cook for 8 minutes or until al dente.
6. Adjust and Serve
- Taste and adjust seasoning as needed. Serve hot with a sprinkle of fresh parsley or a squeeze of lemon for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup