Chickpea Noodle Soup for Vegans

Ingredients

• 2 tablespoons olive oil
• 3 large carrots, diced
• 3 stalks celery, diced
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 12 cups vegetable broth
• 2 teaspoons herbes de Provence
• 3 dried bay leaves
• ½ teaspoon ground black pepper, or more to taste
• 1 (12 ounce) package wide vegan noodles
• 2 (15 ounce) cans chickpeas, drained and rinsed
• ½ cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

Step 1

Heat some olive oil in a large pot over medium-high heat. Toss in the carrots, celery, and onion, and let them cook, stirring now and then, until they start to brown a bit and soften—this usually takes around 10 minutes. Then add the garlic and cook for another minute until fragrant.

Step 2

Pour in the broth along with the herbes de Provence, bay leaves, and a good pinch of black pepper. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 10 minutes.

Step 3

While the soup is simmering, boil a separate pot of salted water and cook the noodles until they’re tender but still have a little bite, about 7 minutes or according to the package. Drain them and toss with a little oil to keep them from sticking.

Step 4

When the soup is ready, take it off the heat and stir in the chickpeas, chopped parsley, and a splash of lemon juice. Serve the soup in bowls and add the noodles right before eating so they stay nice and firm.