Chickpea Noodle Soup

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chickpea noodle soup, Hormone Balance Diet, Kayli Anderson Nutrition

Chickpea Noodle Soup

Yield: 4

Author: Kayli Anderson MS RDN
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This chickpea noodle soup is warming and nourishing, perfect for chilly days.


  • 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


  1. Heat soup pot over medium and add oil. Add onion, garlic, carrots, and celery, stirring intermittently until veggies soften, about 5 minutes.
  2. 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.
  3. 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.
  4. Season with salt and pepper as needed and serve with crusty bread.

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