Chickpea Noodle Soup
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This chickpea noodle soup is warming and nourishing, perfect for chilly days.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 4 carrots, diced
- 6 celery stalks, diced
- 8 cups of water
- 4 ounces whole-wheat pasta
- 2 heaping tbsp white miso paste
- ¼ cup nutritional yeast
- 1 (15 ounces) can chickpeas
- 2 handfuls baby spinach
- Salt and pepper to taste
Instructions
- Heat soup pot over medium and add oil. Add onion, garlic, carrots, and celery, stirring intermittently until veggies soften, about 5 minutes.
- Add 8 cups of water and bring to a boil. Once boiling, add pasta.When pasta is almost cooked, add in nutritional yeast and chickpeas.
- When pasta is tender, turn off the heat. Place the miso into a small bowl and add just enough liquid from the soup to dissolve and dilute the miso into a very thin, pourable paste. Then add it back into the soup. Fold in spinach leaves until wilted.
- Season with salt and pepper as needed and serve with crusty bread.
