Chickpea Noodle Soup

Serves 1
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Directions

  1. 1Chop the onion into fine pieces.
  2. 2Chop the onion into fine pieces.
  3. 3Chop the onion into fine pieces.
  4. 4Peel and chop the carrots.
  5. 5Peel and chop the carrots.
  6. 6Peel and chop the carrots.
  7. 7Peel and chop the celery ribs and leaves.
  8. 8Peel and chop the celery ribs and leaves.
  9. 9Peel and chop the celery ribs and leaves.
  10. 10Add vegetables to the onions.
  11. 11Add vegetables to the onions.
  12. 12Add vegetables to the onions.
  13. 13Mince time and add it, along with bay leaves and nutritional yeast to the pot.
  14. 14Mince time and add it, along with bay leaves and nutritional yeast to the pot.
  15. 15Mince time and add it, along with bay leaves and nutritional yeast to the pot.
  16. 16Drain and rinse canned chickpeas.
  17. 17Drain and rinse canned chickpeas.
  18. 18Drain and rinse canned chickpeas.
  19. 19Heat oil over medium heat.
  20. 20Heat oil over medium heat.
  21. 21Heat oil over medium heat.
  22. 22Add the onion, carrots, and celery to the pot with a little pepper and cook until softened for 5 to 7 minutes.
  23. 23Add the onion, carrots, and celery to the pot with a little pepper and cook until softened for 5 to 7 minutes.
  24. 24Add the onion, carrots, and celery to the pot with a little pepper and cook until softened for 5 to 7 minutes.
  25. 25Add minced thyme and bay leaf, and cook for 30 seconds.
  26. 26Add minced thyme and bay leaf, and cook for 30 seconds.
  27. 27Add minced thyme and bay leaf, and cook for 30 seconds.
  28. 28Add vegetable broth and chick peas to the pot, bring to a boil.
  29. 29Add vegetable broth and chick peas to the pot, bring to a boil.
  30. 30Add vegetable broth and chick peas to the pot, bring to a boil.
  31. 31Reduce heat and simmer for 10 minutes partially covered.
  32. 32Reduce heat and simmer for 10 minutes partially covered.
  33. 33Reduce heat and simmer for 10 minutes partially covered.
  34. 34Stir in parsley.
  35. 35Stir in parsley.
  36. 36Stir in parsley.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • carrots
  • carrots
  • carrots
  • celery
  • celery
  • celery
  • 2 tablespoons parsley
  • 2 tablespoons parsley
  • 2 tablespoons parsley
  • sprigs time
  • sprigs time
  • sprigs time
  • 3 tablespoons nutritional yeast
  • 3 tablespoons nutritional yeast
  • 3 tablespoons nutritional yeast
  • 0.5 cup ditalini pasta
  • 0.5 cup ditalini pasta
  • 0.5 cup ditalini pasta
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 6 cups vegetable broth
  • 6 cups vegetable broth
  • canned chickpeas
  • canned chickpeas
  • canned chickpeas
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • to taste salt
  • to taste salt
  • to taste salt
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves

Equipment

knifecutting boardpot

Tips

  • When chopping, it's important for all the ingredients to be about the same size.
  • Do not cut basil or parsley if they are damp or the leaves will turn black.
  • Dried thyme can be substituted for fresh, use 3/4 teaspoon.
  • Do not substitute parsley, use the fresh kind only.