Creamy Chickpea Noodle Soup
A creamy, plant-based chickpea noodle soup loaded with vegetables, herbs, and light coconut milk. This fiber-rich, protein-packed soup is quick to prepare, comforting, and perfect for easy weeknight dinners or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 medium carrots diced
- 3 celery ribs diced
- 3 garlic cloves minced
- 3 tablespoons fresh sage chopped
- ½ teaspoon salt
- 1 teaspoon dried thyme
- ¼ teaspoon turmeric
- 6 cups vegetable broth
- 1 15 oz can light coconut milk
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 ½ cups rotini pasta
- Freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Begin by washing, peeling, and dicing all your fresh vegetables. Dice one medium yellow onion finely, chop three medium carrots into small, even pieces, and cut three celery ribs into bite-sized chunks. Mince three garlic cloves. This preparation ensures that each vegetable cooks evenly and releases its natural sweetness and flavor into the soup.
- Heat the Olive Oil: Place a large pot or Dutch oven over medium-high heat and add one tablespoon of olive oil. Allow it to warm for about 30 seconds to a minute, until it glistens and spreads easily across the bottom of the pan. This step is essential to gently sauté the vegetables without burning.
- Sauté the Aromatics: Add the diced onion, carrots, and celery to the heated oil. Stir continuously for 3–4 minutes, allowing the vegetables to soften slightly. Then add the minced garlic, 3 tablespoons of chopped fresh sage, ½ teaspoon salt, 1 teaspoon thyme, and ¼ teaspoon turmeric. Continue cooking for another 5–6 minutes, stirring frequently, until the onions become translucent and the vegetables are tender but still slightly firm. This creates a rich, fragrant base for your soup.
- Add the Broth and Chickpeas: Carefully pour in 6 cups of vegetable broth, then add one drained and rinsed 15 oz can of garbanzo beans (chickpeas). Increase the heat to bring the mixture to a gentle boil. Stir occasionally to ensure that the chickpeas are evenly distributed and the flavors meld together. Boiling the broth at this stage allows the vegetables to soften fully and absorb the seasoning.
- Cook the Pasta: Once the soup reaches a boil, add 1 ½ cups of rotini pasta. Reduce the heat slightly to maintain a steady boil and cook for 5–6 minutes, or until the pasta reaches al dente texture. Stir occasionally to prevent the pasta from sticking together or to the bottom of the pot. Check the pasta package instructions, as cooking times can vary depending on the brand.
- Incorporate the Coconut Milk: After the pasta is cooked, reduce the heat to low and stir in one 15 oz can of light coconut milk. Mix thoroughly until the soup takes on a creamy consistency. Coconut milk adds a subtle richness and smooth texture without overpowering the natural flavors of the vegetables and herbs.
- Taste and Adjust Seasoning: Taste the soup carefully and adjust the seasoning if needed. Add freshly ground black pepper to taste and, if desired, a pinch more salt. Stir well to evenly distribute the seasoning throughout the soup.
- Serve and Garnish: Ladle the soup into bowls while it’s warm. Optionally, sprinkle a little extra fresh sage or a dash of black pepper on top for presentation. Serve immediately for a comforting, creamy experience.
Notes
- For a richer flavor, sauté the vegetables slowly over medium heat until they begin to caramelize, which enhances the natural sweetness of the carrots and onions.
- Light coconut milk keeps the soup creamy without being overly heavy, but full-fat coconut milk can be used for a more indulgent texture.
- Adjust the seasoning gradually—herbs like sage and thyme are potent, so start with the recommended amounts and taste before adding more.
- Rotini pasta is ideal because its twists trap the creamy broth, but other short pasta shapes like fusilli or penne work well.
- To make this soup gluten-free, substitute the pasta with a gluten-free option or omit pasta and add extra chickpeas for heartiness.
