Chickpea Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups of prepared vegetable stock/broth
2 onions, one quartered and the other diced
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1˝ tsp. herbs de Provence
2 dried bay leaves
1 cup dry noodles (we use fideo cut noodles which are vermicelli-type noodles)
1 (16 oz.) can of chickpeas
Salt and pepper to taste
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Directions: |
Directions:In a large pot over medium-high heat, cook the diced onion and garlic in a splash of the veggie stock until tender. Add more stock if the pot becomes dry.
Add the carrot, celery, herbs de Provence and bay leaves. Cook until they begin to soften.
Add 6 cups of vegetable stock/broth and bring to a boil. Reduce to a simmer and cook until the veggies are soft.
Add the noodles and chickpeas. Simmer for the length of time indicated on the noodle package.
If you’ve got extra stock you can use it to thin out the soup if you want. Add salt and pepper to taste (a tablespoon or two of soy sauce is delicious). |
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Personal
Notes: |
Personal
Notes: This has become a favorite soup recipe. You can use any kind of noddle but we prefer the fideo cut noodle.
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