Chickpea Noodle Soup
This recipe comes from “America’s Test Kitchen - Vegan For Everyone”. It is a version of classic chicken noodle soup. I love this recipe. It is a real crowd pleaser. This serves 6.
Ingredients
2 Tbsp vegetable oil
1 onion, chopped fine
3 carrots, peeled & sliced ¼ “ thick, approx 1 cup
2-3 stalks celery, sliced ¼” thick, approx 1 cup
3 Tbsp nutritional yeast
2 tsp minced fresh thyme or ¾ tsp dried
2 bay leaves
8 cups of vegetable broth (I use Better than Bullion)
2 (15 oz) cans chickpeas, rinsed
2 oz (3/4 cup) ditalini pasta
2 Tbsp minced fresh parsley
Salt and pepper
Instructions
Sauté onion, celery and ¼ tsp pepper until softened, about 5-7 minutes (not carrots).
Stir in nutritional yeast, thyme, and bay leaves and cook until fragrant, about 30 seconds.
Stir in broth, chickpeas, and pasta and bring to boil. Reduce heat and simmer, until paste is almost al dente (about 10 minutes, or according to pkg instructions)
Add carrots and cook another 5 minutes. Adjust the time if pasta needs to cook longer or shorter. I cook the carrots 5-7 minutes.
Discard bay leaves and stir in parsley.
Season with salt and pepper to taste.