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We eat a lot of soup all throughout the year.  This is Chickpea Noodle Soup.  My hubby, Bob, says it satisfies his craving for chicken noodle soup…..he doesn’t miss the chicken (Crazy, right?)  I love one pot recipes because they are easy to make and you don’t have a lot of clean up…..so soup fits the bill.  I hope you give this a try and love it like we do!  (Feel free to switch up the herbs to your liking!)
Recipe adapted from @tastingtothrive_rd
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 each yellow onion chopped
  • 4 clove garlic minced
  • 3 stocks celery chopped
  • 3 each carrots chopped
  • 1 cup peas froze
  • 2-3 cups chopped greens fresh kale, spinach, and/or swiss chard
  • 2 cans garbonzo beans (chickpeas) drained, rinsed
  • 2-2.5 cups pasta I use whole wheat rotini
  • 6 cups vegetable stock low sodium (or 3 cups water/3 cups vegetable stock)
  • 1 tsp Herb de Provence
  • 1 tsp dried parsley
  • .5 tsp dried oregano
  • .25 tsp dried thyme
  • 1 tsp salt more/less to taste
  • .5 tsp pepper

Instructions
 

  • Chop yellow onion, celery and carrots.  Mince garlic.
  • Saute onion, celery and carrots for 5-8 minutes, until onion is translucent (you can use some oil or dry sauté).
  • Add garlic and sauté until fragrant, 30 seconds.
  • Add herb de Provence, parsley, oregano, thyme, salt and pepper.  Sauté for another minute until combined.
  • Add vegetable stock and chickpeas.
  • Bring to a light boil and add pasta and frozen peas.  Immediately turn down to a simmer.
  • When pasta is just about done add the greens.
  • Once the greens wilt (they will be bright green), it’s ready!
  • Enjoy!