Print Recipe
Chickpea and Noodle Soup
Prep Time
10
mins
Cook Time
4
mins
Course:
Soup
Keyword:
instantpot, no oil, soup, vegan, vegetarian, whole food plant-based
Servings:
6
Equipment
instant pot, soup pot or dutch oven
Ingredients
1
onion, diced
2
cloves
garlic, minced
4
carrots, peeled and diced or sliced
4
celery ribs, chopped
1
15 oz
can chickpeas, drained and rinsed
8
cups
vegetable stock
3
dried bay leaves
2
tbsp
dried parsley leaves
1
tsp
onion powder
2
cups
uncooked pasta (or rice) of your choice
salt and fresh ground pepper to taste
Instructions
If you are using instant pot:
Add all ingredients to the instant pot.
Stir.
Set instant pot to soup setting for 4 minutes.
After 4 minutes is up, do a quick release.
Remove bay leaves and serve.
If using dutch oven or pot on the stove:
Add all ingredients except pasta to pot or dutch oven over medium-high heat.
Bring to a boil.
Once boiling, add pasta and stir.
Cover and cook for the time required on the pasta box.
When pasta is cooked through the soup is ready.
Remove bay leaves and serve.