Vegan Balsamic-Rosemary Chickpea Noodle Soup
Total time50 min
Prep time15 min
Cook time35 min
5.0(12)
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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
Chef's tipUse 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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