Vegan Balsamic-Rosemary Chickpea Noodle Soup

Total time50 min

Prep time15 min

Cook time35 min

Vegan Balsamic-Rosemary Chickpea Noodle Soup

Chickpeas simmer low and slow with tender carrots, celery, and onion, all built on a fragrant base of garlic, fresh rosemary, and warm turmeric. A splash of balsamic vinegar stirred in right at the end brightens the whole pot, while wilted spinach adds color and a fresh, earthy note. Whole wheat rotini soaks up all that savory broth, giving each spoonful a satisfying, hearty bite. Finished with parsley and a squeeze of lemon, it's the kind of soup that tastes like it simmered all day even on a weeknight. This one's a genuinely comforting, plant-based bowl that fits right into a vegan lineup, no fuss required.

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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
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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