This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup. Vegetarian Dinner | Vegetarian Meals | Vegetarian Recipes Dinner | Vegetarian | Vegetarian Recipes | Vegetarian Meal Prep
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 cup thinly sliced celery (about 2 long stalks) 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small) ¼ teaspoon salt, more to taste And so on.
Step one. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
Next step is, Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
Step 03, Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
