Hearty Chickpea Noodle Soup (Vegan)

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

How To Make Chickpea Noodle Soup

Adjusting For Dietary Restrictions

How To Store Leftovers

Serving Suggestions

INGREDIENTS YOU’LL NEED

In this recipe, carrots, celery and onion are sauteed and simmered with vegetable broth, herbs, chickpeas and pasta for a hearty and delicious vegan soup.

Here is everything you will need

Veggies - The veggies are the usual staples of carrots, celery and onion. This flavorful mirepoix is all you really need, but I don’t doubt a few handfuls of fresh baby spinach at the end of cooking would be nice too!

Pasta - Use whole grain or regular pasta. I used rotini, but any bite sized pasta will be great. See below for GF option.

Chickpeas - Not much to say about this one, except I ♡ chickpeas!

Herbs - Herbs can be versatile using what you have on hand. I’ve used a combination of dried basil, oregano and thyme, but really any one or two of these will be fine. The bay leaves are subtle, you can do without those if needed. Finally, the parsley at the end adds fresh, bright flavors and is SO good!

Directions at simple-veganista.com

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