Vegetarian chickpea pasta soup is a hearty soup despite being a meatless option.
Course: Main Course
Keyword: chickpeas, pasta, soup, vegetarian
Ingredients
1tablespoonolive oil
1oniondiced (I used a yellow onion)
3-4large carrotsdiced
4-5stalks celerydiced
4-5clovesgarlicminced
1heaping teaspoon thyme
1teaspoonoregano
1teaspoonbasil
salt and pepper to taste
8cupsvegetable broth
15ounceschickpeasrinsed and drained
8ouncessmall pastaI used macaroni
grated parmesan and dried parsley for garnish
Instructions
In a Dutch oven, heat the olive oil over medium heat. Saute the onion, carrots and celery until they’re soft (about five to 10 minutes). Add in the garlic and sauté until it’s aromatic and just beginning to brown.
Add the spices and vegetable broth, and stir to loosen any bits from the bottom of the pot.
Bring the soup to a boil. Reduce the heat to a simmer and cook for about 15 minutes.
Add the chickpeas and pasta and cook for another 10 minutes or until the pasta reaches your desired level of doneness. (If you need to add any liquid, pour in some hot water.)
Remove from heat and serve with parmesan and dried parsley sprinkled on top of each bowl.