Low Sodium Vegan Chickpea Noodle Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
½ tsp turmeric
8 cups vegetable broth
2 cans (15 oz each) chickpeas, drained and rinsed
2 cups dry egg-free wide egg noodle-style pasta or rotini
1 tbsp lemon juice
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.
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots, celery, and onion and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic, dried thyme, dried parsley, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it doesn't brown.

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