Easy Chickpea Noodle Soup
Yield: about 3 servings
  • 1 tablespoon olive oil
  • 1/4 large onion, diced
  • 1 clove garlic, minced
  • 1 large carrot, sliced
  • 1 piece celery, sliced
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • 4 ounces fettuccine or similar flat pasta
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • Salt and fresh ground black pepper
  1. In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until soft, about 6 minutes.
  2. Stir in the vegetable broth and Italian seasoning and bring to a boil. Add the noodles and simmer according to package directions until tender, about 10 minutes.
  3. Add the chickpeas and cook until warm. Season with salt and pepper as desired.
Nutrition Information
Serving size: 1 bowl Calories: 330 Fat: 9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 52g Sugar: 10g Sodium: 1330mg Fiber: 12g Protein: 14g Cholesterol: 0mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/easy-chickpea-noodle-soup/