Easy Chickpea Noodle Soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

2 tablespoons olive oil extra virgin
1 medium onion chopped
2 large carrots sliced into discs
1 rib celery chopped
2 cloves garlic grated
1 bay leaf
½ teaspoon dried rosemary
1 can chickpeas rinsed - 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas
8 cups (2 L) vegetable broth reduced-sodium
8 ounces (230 g) pasta pick your favorite noodles
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
4 tablespoons grated parmesan or parsley - optional to serve

Sauté the vegetables: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion, 2 large carrots, and 1 rib celery. Cook for 5 minutes, stirring often, until soft.
Stir in 2 cloves garlic (grated), 1 bay leaf, and ½ teaspoon dried rosemary. Cook for 1 minute, until fragrant.
Simmer the soup: Add 1 can chickpeas (drained) and 8 cups vegetable broth. Season with ¾ teaspoon salt and ¼ teaspoon black pepper.
Bring to a simmer and cook for 5 minutes.
Cook the pasta: Add 8 ounces pasta and simmer until tender, about 8–10 minutes.
Stir occasionally. Cooking time depends on the pasta—check the package.
Serve: Remove the bay leaf.
Serve hot with a drizzle of olive oil, chopped parsley, and grated Parmesan if you like.

Substitutions

Extra virgin olive oil → regular olive oil or avocado oil
Onion → yellow onion, white onion, or shallot
Carrots → parsnips or diced sweet potato
Celery → fennel, or skip if needed
Garlic → garlic powder
Bay leaf → small strip of lemon peel, or leave it out
Dried rosemary → dried thyme or Italian seasoning
Chickpeas → white beans or cannellini beans
Vegetable broth → water plus a bouillon cube
Pasta → any small noodles, including gluten-free. You can use lumache like us, or try ditalini, tubettini, stelline, orzo, small shells, elbow macaroni, acini di pepe, mini farfalle, or broken spaghetti.
Parmesan → nutritional yeast or chopped parsley

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