Chickpea Noodle Soup
Servings: 6
Ingredients
- 2 tbsp vegetable oil
- 1 onion diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 3 tbsp nutritional yeast
- 2 tsp fresh thyme minced or 3/4 tsp dried
- 2 bay leaves
- 6 cups vegetable broth
- 2 15-ounce cans chickpeas drained and rinsed
- 2 oz ditalini pasta
- 2 tbsp fresh parsley minced
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrots, celery, salt, and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. stir in nutritional yeast, thyme, and bay leaves and cook until fragrant, about 30 seconds.
- Stir in broth and chickpeas and bring to boil. Reduce heat to medium-low and simmer, partially covered, until flavors meld, about 10 minutes.
- Stir in pasta, increase heat to medium-high, and boil until just tender, about 10 minutes. Off heat, discard bay leaves and stir in parsley. Season with salt and pepper to taste, and serve.