Low Sodium Cilantro-Lime Chickpea Noodle Soup

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Cilantro-Lime Chickpea Noodle Soup

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Ingredients

4 servings

2 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
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
6 cups low-sodium chicken broth
1 can (15 oz) chickpeas, drained and rinsed
4 oz whole wheat egg noodles
2 cups baby spinach, loosely packed
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
½ cup fresh cilantro, roughly chopped
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

lime 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 and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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