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Vegan Chickpea Noodle Soup

Vegan Chickpea Noodle Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 3/4 cup finely chopped shallot (1 medium-large shallot)
  • 1 1/2 cup sliced carrot rounds (I used baby carrots)
  • 1/2 cup finely chopped celery (1 medium-large stalk)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 4 cups low sodium vegetable broth
  • 1 cup water
  • 1 bay leaf
  • 1 1/2 cups short-cut pasta (I used boxed conchiglie)
  • 1 cup canned chickpeas, drained and rinsed
  • 1 1/2 cups fresh baby spinach (optional)
  • 2 tablespoons roughy chopped fresh Italian parsley; plus more for garnish
  • Freshly ground black pepper, to taste
  • Sea salt, to taste

Method
 

  1. Add the oil to a medium pot over medium heat.
  2. Saute the shallot over medium-low heat until soft, about 8 minutes.
  3. Add the carrots and celery, and saute until softened, 5 to 7 minutes.
  4. Stir in the turmeric and thyme, and saute one minute more.
  5. Add the broth, water, and bay leaf, cover, then bring to a bowl.
  6. Stir in the pasta, partially cover, then gently boil until barely al dente, stirring occasionally. (You don't want the soup to reduce down too much.)
  7. Fold in the chickpeas and simmer for one to two minutes, until warmed and the pasta is done.
  8. Remove the soup from heat, remove the bay leaf, then fold in the spinach, parsley, black pepper, and salt.
  9. Spoon into bowls then top with more parsley if you wish.