Description
This Vegan Chickpea Noodle Soup is a comforting and hearty plant-based dish, perfect for warming up on a chilly day. Combining tender chickpeas, fresh vegetables, and your favorite pasta, it’s seasoned with paprika and Italian herbs for a flavorful broth. The soup is gently simmered on the stovetop, then allowed to rest so the pasta cooks perfectly without becoming mushy. Optional lemon juice and fresh parsley add a bright finishing touch.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 3 large carrots, diced
- 4 celery ribs, diced
- 2 teaspoons paprika
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 cups vegetable broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
Pasta and Garnish
- 8 ounces your favorite pasta
- 1 lemon (optional)
- ½ cup parsley, chopped (optional)
Instructions
- Heat Oil and Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent, setting the base flavor.
- Add Vegetables and Spices: Stir in the garlic, diced carrots, celery, paprika, Italian seasoning, salt, and black pepper. Cook while stirring often for 5 minutes to release the flavors and prevent the spices from burning.
- Add Broth and Chickpeas: Pour in the vegetable broth and add the rinsed chickpeas. Mix everything well, then cover the pot and bring it to a boil.
- Simmer the Soup: Reduce the heat to low to maintain a gentle simmer. Cover and cook for 15 minutes until the carrots are tender.
- Add Pasta and Cook Off Heat: Stir in your favorite pasta gently to prevent sticking. Turn off the heat and immediately cover the pot with a lid. Let it sit undisturbed for 15 minutes, allowing the pasta to soften without overcooking.
- Finish and Serve: Remove the lid and optionally squeeze the juice of half a lemon into the soup and add the chopped parsley. Stir gently and taste; if the pasta needs more cooking, cover and let sit for an additional 10 minutes. Adjust salt and pepper as needed before serving.
Notes
- Choosing thicker pasta shapes like penne or fusilli works well to prevent mushiness.
- You can substitute frozen mixed vegetables if fresh carrots and celery are unavailable.
- For extra protein, add cooked tofu or tempeh just before serving.
- Leftovers keep well refrigerated for up to 4 days and can be reheated on the stovetop gently.
- Omit lemon and parsley for a milder flavor, or add a splash of hot sauce for a kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
Keywords: Vegan chickpea soup, vegan noodle soup, plant-based soup, easy vegan dinner, chickpea pasta soup, healthy vegan recipes
