On a cold fall or winter day, there’s nothing better than soup to warm you up and keep the blues and cold bugs away. This recipe is based on Homestyle Vegan’s Chickpea Noodle Soup recipe – with only minor modifications. I added cabbage because I had some I needed to use, and I left out the bay leaf because I didn’t have any. The result was fantastic, and I expect it to be even better once it sits in the fridge for a day or two so the flavors have more time to meld! It’s hearty, comforting, and oh so satisfying.
- 1 tablespoon olive oil or vegan buttery spread
- 2 medium onions, diced
- 4-5 cloves of garlic, minced
- 10 baby carrots, diced
- 4 celery stalks, diced
- 1 1/2 cups chopped cabbage
- 2 quarts vegetable broth
- 1 can organic chickpeas, drained
- 8 oz. (1/2 box) whole wheat rotini noodles
- 8 sprigs of fresh thyme
- salt and pepper to taste
- Heat the olive oil in a Dutch oven or large soup pot over medium heat.
- Add the onions and let them soften for 2-3 minutes.
- Add the carrots, celery, garlic, thyme, salt, and pepper. Saute for another 5-7 minutes until the carrots and celery are beginning to soften.
- Add the cabbage and saute for another 5 minutes or so, until the cabbage begins to soften.
- Add the vegetable broth and bring the soup to a boil.
- When the soup begins to boil, add the chickpeas and whole wheat rotini noodles.
- Boil for the minimum amount of time listed on the noodle package, and test the noodles for doneness.
- When the noodles are done, remove from the heat, serve, and enjoy!