Creamy Chickpea Noodle Soup
Creamy chickpea noodle soup is a vegan take on a cozy classic! This easy recipe requires a few simple ingredients that are transformed into a mouthwatering bowl of deliciousness.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 carrots diced
- 3 celery ribs diced
- 3 cloves garlic minced
- 3 tablespoons fresh sage
- ½ teaspoon salt
- 1 teaspoon thyme
- ¼ teaspoon turmeric
- 6 cups vegetable broth
- 1 15 oz can light coconut milk
- 1 15 oz can garbanzo beans
- 1 ½ cups Rotini
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or dutch oven over medium-high. When hot, add the diced onion, carrots, celery, minced garlic, fresh sage, salt, thyme and turmeric.
- Sauté for 8-10 minutes, or until onions are translucent and vegetables begin to soften.
- Add the vegetable broth and chickpeas. Bring the soup to a boil.
- Add the pasta and continue to boil for 5-6 minutes, or until pasta is done.*This will depend on the pasta you use, make sure to check the box.
- Stir in the light coconut milk.
- Turn off heat and garnish with freshly ground black pepper. Enjoy!
Notes
- You can omit the coconut milk if desired, or use another plant-based milk such as oat milk or almond milk.
- Swap in cannellini beans or great northern beans if desired.
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