Chickpea noodle soup is a vegan & vegetarian alternative to chicken noodle soup.  Substitute chickpeas instead of chicken and vegetable or mushroom broth for chicken broth.  Chickpeas provide protein and fiber.  Switching for a bean-based pasta also makes this soup gluten-free and adds protein! 

Chicago experienced its first snow of the year this Halloween, and there is more in the forecast for this week.  It feels like there was no fall.  The summer heat lasted into October, and then BAM! Snow!  The trees barely changed colors before turning brown and crunch.  I’m so grateful that trail camp happened before the snow, and I snuck in some glorious fall trail runs.

With the snow and cold, comes my favorite time of year in the kitchen: soup season!  (And also holiday cookie season…).  Soups are an opportunity to clean out the refrigerator and cupboard.  They’re perfect for the lazy chef, or the totally newbie-slightly intimidated chef.  Soup is simple.  Chop up veggies. Toss ’em in a pot.  Set to simmer.  Add other ingredients as you wish.  POOF soup.

When I was growing up, my mom kept the kitchen stocked with cans of soup.  In addition to Kraft mac-n’-cheese, (veganized recipe here) chicken soup was in heavy rotation.  This chickpea noodle soup is the plant-based version of chicken noodle.  Earlier this summer, realized how much gluten affected me, so I also swapped gluten-free pasta for regular pasta.  These pasta alternatives are typically made from lentils or chickpeas, which adds additional protein to the soup.

This chickpea noodle soup recipe makes about 4 servings, and one bowl packs 15 grams of protein.  It’s a warm and hearty vegan main dish for winter.   If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. 

Buen provecho,

Becca

Print Recipe

Chickpea Noodle Soup

Chickpea Noodle Soup is the vegan/vegetarian alternative to chicken. Chickpeas provide plant-based protein, fiber, and additional minerals like iron, magnesium, and manganese. Use noodles made from lentils or chickpeas to make the soup gluten-free and add additional protein.

Servings

bowls

Ingredients

• 1 1/2 tbsp olive oil
• 2 large carrots, peeled and sliced or diced
• 2 large celery stalks, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tsp sea salt *omit if broth has sodium
• 1 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 15 oz can cooked chickpeas (garbanzo beans)
• 1 32 oz box low sodium vegetable broth
• 3 c shredded kale or other green
• 2 c dried pasta *see note

Servings bowls Ingredients 1 1/2 tbsp olive oil 2 large carrots, peeled and sliced or diced 2 large celery stalks, diced 1 medium yellow onion, diced 4 cloves garlic, minced 1 tsp sea salt *omit if broth has sodium 1 tsp dried oregano 1/4 tsp ground black pepper 1 15 oz can cooked chickpeas (garbanzo beans) 1 32 oz box low sodium vegetable broth 3 c shredded kale or other green 2 c dried pasta *see note

Instructions

1. In a medium-sized pot, bring water to a boil and cook the pasta according to package directions. Drain and set aside.
2. Meanwhile, in a large pot heat the oil until shiny. Add the carrots, celery, onion, garlic, salt, oregano and ground black pepper. Sauté until softened, about 5 minutes.
3. Add the broth and chickpeas, bring to a boil and simmer for about 10 minutes.
4. Shred the kale and add to the pot. Simmer for another 5 minutes to wilt. Adjust seasoning to taste.
5. For serving, add pasta to a bowl and then ladle the soup on top. Store leftover pasta and soup separately {no soggy pasta}

Recipe Notes

For gluten-free pasta, I prefer Banza (it also has additional protein!)

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Linking with Deborah and Sarah for Meatless Monday.