Chickpea Noodle Soup

Name: Chickpea Noodle Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 whole bay leaf; 1 whole carrot, skinned; 2 whole celery stalks, sliced; 425 grams chickpeas, drained and rinsed; 10 whole cremini (brown) mushrooms; 1 teaspoon yellow miso paste; 1 small onion, diced; 1 teaspoon tamari; 2 liters vegetable broth; 113 grams whole wheat pasta, uncooked

Chickpea Noodle Soup might be just the soup you are searching for. One serving contains 166 calories, 8g of protein, and 2g of fat. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pasta, carrot, chickpeas, and a few other things to make it today. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Line a large soup pot with broth, about 1/4 cup.

Ingredients you will need

Broth

Soup

Equipment you will use

Pot

Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes.

Ingredients you will need

Mushrooms

Broth

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.

Ingredients you will need

Bay Leaves