Chickpea Noodle Soup

Name: Chickpea Noodle Soup
Yield: Serves 4
Ingredients: 2 tablespoons minced fresh Italian parsley; ½ cup fresh or frozen peas; ½ cup fresh or frozen peas; 6 ounces uncooked linguine, broken into thirds; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 cups coarsely chopped stemmed kale or cabbage; 4 ounces green beans, trimmed and cut into 1-inch pieces; 7 cups vegetable broth, or more if needed; 1 teaspoon dried thyme; 1 (14.5-ounce) can diced tomatoes, undrained; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 4 cups coarsely chopped stemmed kale or cabbage; 1 medium-size yellow onion, chopped; 2 teaspoons olive oil or ¼ cup water; 2 teaspoons olive oil or ¼ cup water; 1 teaspoon dried basil; 3 garlic cloves, minced; 1 celery rib, thinly sliced; 2 carrots, peeled and thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Comforting, Versatile Soup can be altered easily to suit your taste. For example, vary the vegetables according to personal preference, or substitute seitan, tempeh, or different beans for the chickpeas. As the noodles cook in the soup, they will absorb some of the broth, so you may want to add a little more broth before serving. Alternatively, if you have leftover cooked pasta from another meal, you can just add it when ready to serve instead of cooking the noodles right in the soup.

Ingredients

Leftovers
Soup
Vegan

Ingredients

Method