Chickpea Noodle Soup

vegan, soy-free, gluten-free (potentially), nut-free, refined sugar-free

Adapted from America's Test Kitchen's recipe in Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between 

This is a delicious soup made with uncomplicated ingredients. The cute name may remind you of what you ate as a child to help ease symptoms of a cold, but this soup is even more comforting and nutritious!

Serves: 6  / Prep time: 15 min / Total time: 30 min

Ingredients:​

• 2 Tablespoons vegetable oil
• 1/2 onion, finely chopped
• 3 carrots, sliced 1/4 inch thick
• 3 celery ribs, sliced 1/4 inch thick
• salt and pepper
• 1 clove garlic, minced
• 3 Tablespoons nutritional yeast
• 3/4 teaspoon dried thyme
• ​6 cups vegetable broth or reconstituted buillon*
• 2 15-ounce cans chickpeas
• 4 ounces pasta (rotini, farfalle, shells, etc.)
• a few handfuls of spinach or kale torn into bite-size pieces, optional**
• 2 Tablespoons chopped fresh parsley, for garnish

Directions:

1. Heat oil in large soup pot over medium heat until shimmering. Add onion, carrots, celery, and season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 to 7 minutes. Stir in nutritional yeast, thyme, and garlic, and cook until fragrant, about 30 seconds. 
2. Sir in broth and chickpeas and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until flavors meld, about 10 minutes. 
3. Stir in pasta, increase heat to medium-high, and boil until just tender, 7 to 10 minutes.* Season with salt and pepper to taste, ladle into bowls, and serve with a garnish of parsley on top. 

​*​Using Better than Bouillon is a convenient way to make tasty broth. This "No Chicken" flavor is my favorite!

**For an added boost of nutrition, add spinach or kale during last few minutes of cooking time. They're not integral to the dish, but I love getting all the greens I can!