If you’ve been reading this blog for a while, you’ll know that I’m not much of a soup person. While I will have a bowl occasionally for lunch, it’s usually not my first choice for a meal. Jerry Seinfeld once said that soup is a meal, but I sided with his friend Kenny Bania on that debate. Soup isn’t a meal.
I do appreciate a hot bowl of soup on a cold and snowy day, however. In the cooler months, I will sometimes make a big pot of Spicy Lentil Carrot Soup or Roasted Kabocha Soup at the beginning of the week so that I have food for lunches during the busy weekdays. If I know a snowstorm is coming, I like to make big batches of soup and freeze it. Then, if the power goes out, I just have to reheat it on the camping stove we bought for emergencies.
I grew up eating that canned soup with the red and white label that Andy Warhol liked so much. As a kid, I thought it was delicious. These days, if I’m in a pinch, I’ll pick up a premade variety from Whole Foods, but I do prefer to make my own.
One of my favorites as kid was chicken noodle soup. I didn’t care about so much the chicken, but loved the saltiness of the broth combined with the fun-to-eat noodles. I remember slurping down bowls of it while watching cartoons on sick days. Sometimes, my mom would pack hot soup in a thermos in my Hardy Boys lunchbox for my lunch at school.
I’ve veganized my favorite childhood soup and made it healthier. Hearty chickpeas are the star of the dish, and I’ve used gluten-free fusilli in the place of noodles. (Perhaps the use fusilli is a subconscious nod to Jerry Seinfeld?) Low sodium vegetable stock takes the place of the salty broth that was in soup of my younger days.
I’ve used kale in this recipe to give it a little nutrient boost, as well as a little bit of color. Chicken noodle soup is usually made with celery, but I don’t like cooked celery, so I’ve left it out. Feel free to add a sliced stalk or two if you like it.
Serve this vegan Chickpea Noodle Soup on its own for a light meal or pair it with a sandwich for a heartier repast. I love to serve it for lunch with roasted vegetable wraps.
Chickpea Noodle Soup
- 1 teaspoon neutral flavored oil
- ¼ cup diced yellow onion (about ½ of a small onion)
- 2 cloves garlic, minced
- 1 large carrot, sliced or diced
- 4 cups vegetable stock
- 1 1/2 cups uncooked whole grain fusilli or similarly shaped pasta
- 1 15-ounce can chickpeas, drained
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 cups chopped kale
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
Heat the oil in a large pot over medium heat. Add the onions, garlic, and carrots and cook, stirring occasionally, until they soften and become fragrant, about 10 minutes.
Add the vegetable stock, noodles, chickpeas, basil, oregano, salt, and pepper to the pot. Bring to a bowl and then lower the heat to simmer. Cook, stirring frequently, until the noodles are tender, about 10 minutes. (The time will vary, depending on the type of pasta you use.)
Add the kale to the pot and stir until wilted.
Remove from the heat and stir in the lemon juice and parsley. Serve hot.