Anti Inflammatory Balsamic-Rosemary Chickpea Noodle Soup
This soul-warming soup is the kind of bowl that makes you feel genuinely good from the inside out — deeply savory, fragrant with fresh rosemary and garlic, and finished with a splash of balsamic vinegar that adds a subtle, complex brightness you won't expect but absolutely won't want to skip. Every ingredient here is pulling its weight: extra virgin olive oil and turmeric form a golden, fragrant base, while chickpeas and whole wheat rotini add satisfying heft without anything processed or inflammatory hiding in the mix. The black pepper isn't just seasoning — paired with turmeric, it's a classic combination that helps your body make the most of what's in the pot. Baby spinach stirred in at the very end wilts gently into the broth, keeping its color and nutrients intact rather than cooking down to nothing. It serves four, making it an easy weeknight dinner that reheats beautifully for lunch the next day. A squeeze of lemon over the top right before eating lifts every flavor and makes the whole thing taste even fresher than it already is.
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 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
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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