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Chunky Chickpea Noodle Soup With Brussel Sprouts

A brothy vegetable soup with chickpeas, shredded Brussels sprouts and short legume pasta. It cooks in one pan in about 20 minutes and thickens as it sits, so keep extra broth on hand for reheating.

Yields 3-4 bowls · soup · American · vegan

Ingredients

  • ½ white onion, diced; medium
  • 4¼ cup vegetable broth, use more for a less thick soup
  • ¼ teaspoon garlic powder
  • 3 carrot, peeled and roughly chopped
  • 2 stalk celery, chopped diagonally
  • 2 cup Brussels sprouts, shredded
  • ⅛ teaspoon Himalayan sea salt
  • ⅛ teaspoon black pepper
  • ½ can chickpeas, rinsed and drained
  • 4 ounce legume pasta, or substitute a favorite gluten-free pasta
  • 1 sprig thyme, leaves removed
  • 1 piece bay leaf

Method

  1. In a large pan over medium heat, add 1/4 cup veggie broth and saute the onion and garlic powder until translucent.
  2. Add in the carrots, celery, shredded Brussels sprouts, Himalayan sea salt, and black pepper. Stir to combine and add extra veggie broth if the pan goes dry.
  3. Add in the veggie broth, chickpeas, thyme, and bay leaf, and bring to a low boil over medium heat. Add in the chic... [text runs off the edge of the page; appears to continue with adding the pasta]
  4. Cook for about 10 minutes, until the pasta is softened and the desired tenderness. Remove the bay leaf before serving.
  5. Store leftovers in the refrigerator for 3-4 days.

Notes

Store leftovers in the refrigerator for 3-4 days. Use more broth if you prefer a less thick soup.