Vegan Chickpea Noodle Soup will keep you warm and cozy on chilly days. Homemade soup is terrific for lunch or even light dinner. Made with vegetables, pasta, chickpeas and spices, this recipe is super easy to make. It's vegan with a gluten-free option.
Vegan Chickpea Noodle Soup
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. Low sodium vegetable stock takes the place of the salty broth from 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.
What You Need
- Vegetable oil
- Vegetable stock
- Whole grain pasta
- Dried basil
- Dried oregano
- Sea salt
- Black pepper
- Lemon juice
See the recipe card for exact measurements.
How to Make Chickpea Noodle Soup
This recipe is super easy to make!
- First, you sauté the onion, garlic, and carrot.
- Next, you add the vegetable stock, noodles, and dried herbs to the pot and let it cook until the noodles are tender.
- Now you add chopped kale to the pot and cook until it has wilted.
- Finally you add remove the soup from the heat and stir in the lemon juice and parsley.
Serving Your Soup
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.
- Any type of pasta noodles can be used in the place of fusilli. If you follow a gluten-free diet, make sure your pasta is gluten-free.
- You can use chard, baby kale, or baby spinach in the place of kale.
- Feel free to add celery, if you like.
Storing Your Soup
Store any uneaten soup in an air-tight container in your fridge for up to five days. You can also store your soup in the freezer for up to 3 months. Thaw your frozen soup in the refrigerator and then reheat it in a pot on stovetop at medium heat until it's hot.
Chickpea Noodle Soup
- 1 teaspoon neutral-flavored vegetable 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 ½ cups uncooked whole grain fusilli or similarly shaped pasta, gluten-free, if necessary
- 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.