Can I use a different type of bean?

Absolutely! White beans (cannellini or great northern) work wonderfully and give a similar creamy texture. You could also try kidney beans or even lentils, though the flavor profile will change slightly.

What if I don't have fresh thyme?

Use ½ teaspoon of dried thyme instead. Add it when you add the garlic and nutritional yeast. Dried herbs are more concentrated than fresh, so you need less.

Can I make this gluten-free?

Yes! Simply use your favorite gluten-free pasta. Cook times may vary by brand, so check the package instructions and test for doneness.

Can I add other vegetables?

Definitely! This soup is very forgiving. Try adding diced zucchini, bell peppers, green beans, peas, or mushrooms. Add heartier vegetables like zucchini with the carrots and celery, and add delicate vegetables like peas or spinach at the end.

How can I make this oil-free?

Sauté the vegetables in a few tablespoons of vegetable broth instead of olive oil. You may need to add more broth as you go to prevent sticking.

Why does my soup look thin?

If your soup seems thin, let it simmer uncovered for 5-10 more minutes to reduce and concentrate the flavors. You can also mash some of the chickpeas against the side of the pot to release their starch, which will naturally thicken the broth.

Can I use dried chickpeas?

Yes! You'll need about ¾ cup of dried chickpeas, which yields roughly 1½-2 cups cooked. Cook them until tender before adding them to the soup, or use pre-cooked chickpeas from your meal-prep stash.

The pasta absorbed all my broth! What do I do?

This happens when soup sits, especially overnight. Simply add more vegetable broth or water when reheating, stirring well until you reach your desired consistency. This is totally normal and easy to fix!

Easy Chickpea Noodle Soup

Name: Vegan Chickpea Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; ½ teaspoon red pepper flakes; 1 tablespoon nutritional yeast; 8 cups vegetable broth; 2 cups water; 1 can (15 oz) chickpeas, drained and rinsed; 2 sprigs fresh thyme; 1 bay leaf; 8 oz fusilli pasta (or pasta of choice); 2 handfuls of kale or spinach; Salt and pepper, to taste; Fresh lemon, for garnish; Fresh parsley, chopped, for garnish; Dairy-free parmesan, for garnish

Description

This Vegan Chickpea Noodle Soup is the ultimate comfort food. Loaded with tender vegetables, protein-packed chickpeas, and hearty pasta in a flavorful broth, this cozy soup is ready in 30 minutes and great for chilly days or whenever you need a nourishing bowl of comfort.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 tablespoon nutritional yeast
8 cups vegetable broth
2 cups water
1 can (15 oz) chickpeas, drained and rinsed
2 sprigs fresh thyme
1 bay leaf
8 oz fusilli pasta (or pasta of choice)
2 handfuls of kale or spinach
Salt and pepper, to taste
Fresh lemon, for garnish
Fresh parsley, chopped, for garnish
Dairy-free parmesan, for garnish

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Instructions

Sauté the vegetables. Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, sliced celery, and red pepper flakes. Cook, stirring occasionally, for 6-8 minutes until the vegetables begin to soften, and the onion becomes translucent.
Add the aromatics. Stir in minced garlic and nutritional yeast. Cook for about 1 minute, stirring frequently, until the garlic is fragrant. Be careful not to let it burn.
Add the broth and chickpeas. Pour in vegetable broth and water. Add drained chickpeas, fresh thyme sprigs, and a bay leaf. Stir and bring to a simmer.
Cook the pasta. Once the soup is simmering, add the pasta. Cook for about 10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Remove the herbs. Fish out the thyme sprigs and bay leaf and discard them. They’ve done their job of infusing the soup with flavor!
Add the greens. Stir in the kale or spinach and let it wilt for 1-2 minutes. If using kale, it may take a bit longer to soften than spinach. Remove from heat.
Season and serve. Taste the soup and add salt and pepper as needed. The broth and parmesan add saltiness, so season conservatively at first.
Garnish and enjoy. Ladle the soup into bowls and garnish with fresh lemon juice, chopped parsley, and dairy-free parmesan. Serve hot and enjoy.

Notes

Storage: Refrigerate in an airtight container for up to 5 days. Pasta will absorb liquid over time – add extra broth or water when reheating.
Freezer-friendly: Freeze without pasta for up to 3 months. Add freshly cooked pasta when reheating.
Meal prep tip: Store cooked pasta separately from soup to maintain the best texture throughout the week.
Gluten-free: Use gluten-free pasta and adjust cooking time according to package directions.
Oil-free: Sauté vegetables in vegetable broth instead of olive oil.

Prep Time: 10 minutes
Cook Time: 20 minutes