Chickpea Noodle Soup


Servings: 4




  • 1 onion, diced

  • 4 cloves of garlic, minced

  • 4 stalks of celery, diced

  • 2-3 carrots, diced

  • 1 can of chickpeas, drained and rinsed

  • 1 cup pasta of choice*

  • 6 cups vegetable broth

  • 1 tsp dried parsley

  • ½ tsp dried oregano

  • ¼ tsp dried thyme

  • ½ tsp dried basil

  • ½ tsp each salt and pepper



  1. Saute onion, celery, carrots and garlic over medium heat for about 5 minutes or until the onions are translucent.

  2. Add dried parsley, oregano, thyme, basil, salt and pepper. Combine together and saute for another minute or so.

  3. Add the chickpeas and vegetable broth and simmer for about 15 minutes, until celery and carrots have softened.

  4. Add dry pasta to soup and cook in soup, as per package instructions.


*I prefer using tri-colour rotini pasta, as it adds a little extra colour to the soup!