Chickpea Noodle Soup

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Main Course, Side Dishes, Soups
Cuisine American
Servings 6 Servings


  • Stove
  • Dutch Oven


  • 2 tbsp olive oil extra virgin
  • 1 cup onion chopped fine
  • 1 1/2 cups carrots peeled, sliced 1/4' thick
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 3 tbsp nutritional yeast
  • 2 tsp thyme fresh, minced
  • 2 leaves bay leaves
  • 6 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 30 oz chickpeas canned, drained, rinsed
  • 1/2 cup ditalini whole wheat
  • 2 tbsp parsley fresh, minced


  • Heat the olive oil in the Dutch Oven over medium heat then saut√© the onion, carrots, celery, salt and black pepper for about 7 minutes.
  • Stir in the nutritional yeast, thyme, bay leaves, broth, and chickpeas and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, for about 10 minutes.
  • Mix in the pasta, increase the heat to medium-high, and boil until just tender, about 16 minutes. Remove from the heat and discard the bay leaves and stir in the parsley. Serve and enjoy.

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