Vegan Chickpea Noodle Soup
This chickpea noodle soup is a delicious vegan take on the classic chicken noodle soup. It's loaded with common ingredients for a simple homestyle recipe. Make it in the Instant Pot or on the stovetop.
Servings: 5 bowls
Ingredients
- 1 cup uncooked campanelle pasta
- 1 15-ounce can chickpeas drained and rinsed (or 1 and ½ cups)
- 2 carrots peeled and chopped
- 3 celery stalks chopped
- 1 large onion chopped
- 6 cups vegetable broth
- 3 Tablespoons nutritional yeast
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 bay leaf
- Himalayan pink salt to taste (see note 3)
- black pepper to taste
Instructions
Instant Pot
- Add all of the ingredients to your Instant Pot. Use the "Manual" or "Pressure Cook" mode to cook for 4 minutes at high pressure.
- Once cooked, manually release the pressure after 5 minutes. Check the pasta for doneness and serve when it is tender yet firm.
- Remove the bay leaf before serving.
Stovetop
- Add everything (chopped veggies, broth, pasta, seasoning, and any other add-ins) to a large soup pot.
- Simmer for 15-18 minutes or until the pasta is tender yet firm and the veggies are cooked.
- Remove the bay leaf before serving.
Notes
- Al dente pasta: Cook the pasta separately, then add a portion to each bowl before serving. This will keep it from absorbing too much liquid.
- For full flavor: Instead of using boxed broth, try bouillon cubes or better than bouillon mixed with water.
- Salt: Be sure to taste the soup before adding salt. For boxed broth, I typically use anywhere from ¼ teaspoon to 1 ½ teaspoons of salt, depending on the sodium it already contains. If you're using bouillon cubes or a similar concentrate, you likely won't need to add any extra salt.
- Chickpeas: They can be left out or replaced with another plant-based protein option such as white beans, tofu, or vegan chicken.
Nutrition
Serving: 1bowl | Calories: 92kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Sodium: 38mg | Fiber: 3g | Sugar: 3g
