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
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.