Chickpea Noodle Soup
Warm, healthy and super delicious, you'll love this vegan version of the classic comfort food!
Chef's Note: Trader Joe's Sprouted Whole Wheat Noodles go especially well in this recipe.
Recipe added on February 6, 2010 by
Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly). Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thorougly heat the chickpeas. Fish out bay leaves and serve.
- Serving Size: 1
- Servings Per Batch: 8
- Amount Per Serving
- Calories 280
- Fat 5g
- Carbohydrate 44g
- Dietary Fiber11g