Chickpea Noodle Soup
Chickpea Noodle Soup will keep you warm and cozy on chilly winter days. This dish is a great lunch or even light dinner.
Ingredients
- 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
Instructions
- 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.