Vegan Chickpea Noodle Soup
Imagine a delicious vegan chicken noodle soup, and that's what we've got here! This simple Chickpea Noodle Soup is loaded with veggies, fragrant chickpea broth, and a handful of pasta tossed in at the end. Made in the Instant Pot for super fast and easy cooking, but stovetop instructions are also included.
Servings 6
Calories 257kcal
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large yellow onion diced
- 1 cup diced carrot about 2 large carrots
- 1 cup diced celery about 2 stalks
- 3 cloves garlic minced
- 2 Tablespoons fresh ginger grated
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper
- 1 cup dried chickpeas or 2 cups cooked / canned chickpeas added at the end
- 4 cups vegetable broth
- 4 cups water
- 2 cups fusilli or other pasta shape
- salt and pepper to taste
- 4 cups lacinato kale or other green, shredded
Instructions
Instant Pot Instructions
- Turn your Instant Pot to "sauté regular" and add 2 tablespoon olive oil to the pot.
- Add 1 cup diced carrots, 1 cup diced celery, 1 medium onion (diced), 2 tablespoons grated ginger, and 3 coves minced garlic to the pot, and sauté until the vegetables are slightly soft, about 4-5 minutes.
- Add 1 teaspoon dried rosemary and 1 teaspoon dried thyme and season with a bit of salt and pepper, and sauté for one minute more.
- Turn the Instant Pot off to stop the sauté function.
- Add 4 cups water, 4 cups vegetable broth, and 1 cup dried chickpeas.
- Seal the lid, and set the Instant Pot to "pressure cook, high" for 35 minutes. It will take about 15 minutes to come up to pressure.
- When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then flip the switch to "venting" and quick-release the remaining pressure.
- Open the lid and test the chickpeas. They should be perfectly tender, if they're still a bit crunchy you can replace the lid and pressure cook for an additional 3-5 minutes.
- Add 2 cups dried pasta shapes, replace the lid, and set to "pressure cook, high" for 3 minutes. Quick release the pressure as soon as the cooking cycle is complete.
- Remove the lid, and stir in 4 cups of greens to wilt.
- Taste, and adjust seasonings if necessary. Serve!
Stovetop Instructions.
- In a large heavy-bottomed pot heat the olive oil over medium-high heat.
- Add 1 medium diced onion and sauté for about 3 minutes, then add 3 cloves minced garlic, 2 tablespoons grated ginger, 1 cup diced carrots, and 1 cup diced celery.
- Sauté this mixture for about 5 minutes, until the vegetables are becoming soft.
- Season with salt and pepper, and add the 1 teaspoon dried rosemary and 1 teaspoon dried thyme.
- Add 4 cups vegetable broth and 3 cups water. Bring to a boil, then add 2 cups dried pasta. Boil until the pasta is just al dente.
- When the pasta is ready, add 2 cups of cooked or canned and rinsed chickpeas, and 4 cups greens.
- Allow the greens to wilt, and then serve.
Notes
- Nutrition values are an estimate only.
- If you want to freeze the soup, freeze the chickpea soup base without the pasta. Add freshly cooked pasta when you heat up the base.
Nutrition
Calories: 257kcal | Carbohydrates: 44g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 679mg | Potassium: 569mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5394IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 3mg