Chickpea Noodle Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
3
medium
carrots, chopped
-
3
stalks
celery, chopped
-
2
cloves
garlic, minced
-
1
tablespoon
tamari (gluten-free soy sauce)
-
1
teaspoon
dried thyme
-
1
15 oz.
can chickpeas
-
8
ounces
short pasta
-
8
cups
water
-
2
teaspoons
fine sea salt
-
½
teaspoon
ground black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, carrots, and celery until tender, about 8 minutes.
- Add garlic, tamari, and thyme, and stir for 1 more minute.
- Add chickpeas, pasta, water, salt, and pepper, then bring to a boil.
- Lower the heat to a simmer and cook until the pasta is tender, about 10 to 15 minutes.
- Adjust seasoning to taste, then serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
224
Total fat
4g
Total carbohydrates
40g
Total protein
8g
Sodium
338mg
Cholesterol
0mg
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