Low Sodium Balsamic-Rosemary Chickpea Noodle Soup

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Balsamic-Rosemary Chickpea Noodle Soup

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Ingredients

4 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tsp ground turmeric
½ tsp black pepper, plus more to taste
¼ tsp red pepper flakes
6 cups low-sodium chicken broth
1 can (15 oz) chickpeas, drained and rinsed
4 oz whole wheat rotini or penne
2 cups baby spinach, loosely packed
2 tbsp balsamic vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, rosemary, turmeric, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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