Name: Creamy Chickpea Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1tbsp olive oil; 1 onion, diced; 2 carrots, diced; 3 celery ribs, diced; ½ tsp salt; 1 tsp thyme; ½ tsp ground sage; 1 tsp garlic powder; 1 tsp onion powder; 4 cups vegetable broth; 1 15-oz can light coconut milk; 2 15-oz cans garbanzo beans; ½ cup Ditalini; Freshly ground black pepper; Red pepper flakes (optional)

Description

Creamy chickpea noodle soup is a vegan take on a cozy classic!

Ingredients

Scale

1tbsp olive oil
1 onion, diced
2 carrots, diced
3 celery ribs, diced
½ tsp salt
1 tsp thyme
½ tsp ground sage
1 tsp garlic powder
1 tsp onion powder
4 cups vegetable broth
1 15-oz can light coconut milk
2 15-oz cans garbanzo beans
½ cup Ditalini
Freshly ground black pepper
Red pepper flakes (optional)

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Instructions

Heat the olive oil in a large pot or dutch oven over medium-high. When hot, add the diced onion, carrots, celery, salt, garlic powder, onion powder, thyme and sage.
Sauté for 8-10 minutes, or until onions are translucent.
Add the vegetable broth, garbanzo beans, and coconut milk. Bring to a boil.
Add the pasta and continue to boil for 8-10 minutes, or until pasta is done.
Turn off heat, garnish with freshly ground black pepper and red pepper flakes if desired. Serve and enjoy!