Chickpea and Vegetable Noodle Soup

Ingredients

  • 1 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 6 medium carrots, peeled and chopped
  • 6 celery stalks, chopped
  • 8 cups vegetable stock/broth
  • 3 cups whole grain &/or gluten free pasta
  • 2 cans garbanzo beans, drained and rinsed
  • 3 tablespoons white or yellow miso paste
  • 6 tablespoons nutritional yeast
  • 3 cups baby spinach, roughly chopped
  • Salt and pepper to taste if desired

Inspired by Plant Strong.com
Serves 6. Noodles are at their best soon after cooking. Cut recipe in half or double as needed.

Heat a large soup pot on medium-high and add the onion. Dry sauté for 3-4 minutes as it lightly browns, adding a bit of broth if need to prevent burning. Add garlic, carrots, and celery and dry sauté again, adding a bit more broth if necessary, until veggies soften, about 5 minutes

Add the stock/broth and bring to a boil. Once boiling, add the pasta.

When pasta is about half cooked, stir in the beans, miso paste, and nutritional yeast. Bring back to a simmer and when pasta is tender, turn off the heat. Fold in the spinach until wilted. Season with salt and pepper if desired

This soup is lovely with Avocado toast—toast whole grain &/or gluten free bread.

Use 1/2 -1 avocado for 2-3 slices of bread. Separate avocado halves, remove the seed, and score the avocado while in its shell in a cross-hatch fashion. Scoop desired amount onto each piece of toasted bread, and mash/spread with a wide tine serving fork. May season with salt and pepper, and top with red onion, thinly sliced as well as thinly sliced tomato, if desired.

Enjoy!

 

 

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