Chickpea Noodle Soup Recipe (Vegan) - Cookie and Kate

Name: Chickpea Noodle Soup Recipe (Vegan) - Cookie and Kate
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; 1 cup thinly sliced celery (about 2 long stalks); 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small); 1/4 teaspoon salt, more to taste; 1/2 teaspoon ground turmeric; 1/2 teaspoon curry powder (optional); 1 bay leaf; 1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 8 ounces spiral pasta*; 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish; 2 quarts (8 cups/64 ounces) vegetable broth; Freshly ground black pepper, to taste

"This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors...."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1 medium yellow onion, chopped

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1 cup thinly sliced celery (about 2 long stalks)

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1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)

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1/4 teaspoon salt, more to taste

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1/2 teaspoon ground turmeric

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1/2 teaspoon curry powder (optional)

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1 bay leaf

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1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

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8 ounces spiral pasta*

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2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

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2 quarts (8 cups/64 ounces) vegetable broth

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Freshly ground black pepper, to taste

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