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Chickpea Noodle Soup


  • 2 Tbsp olive oil

  • 1 medium white onion, diced

  • 4 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1/4-1/2 tsp salt and pepper

  • 6 cups vegetable broth

  • 1 (15-oz.) can chickpeas, drained and rinsed

  • 1 Tbsp chopped thyme

  • 1 bay leaf

  • 8 oz protein pasta of choice

  • 2 cups spinach


  1. Heat a large pot over medium-high heat and add olive oil once hot.

  2. Add onions to the pot and sauté until soft and translucent, about 5 minutes.

  3. Once onions are translucent, add garlic, carrots, celery, salt and pepper to the pot and cook for about 5 minutes.

  4. Add broth, chickpeas, thyme and bay leaf to the pot and combine. Bring soup mixture to a boil and add protein pasta.

  5. Continue to cook soup until pasta is tender, about 7-10 minutes dependent on pasta of choice.

  6. Add spinach and cook until wilted.

  7. Remove bay leaf and adjust taste according to preference.

  8. Enjoy with crusty bread and salad!


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