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Chickpea Noodle Soup

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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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.

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

  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.

Related:  3 Ingredient Bean Burgers

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