Even the meat eaters in the family slurp up this chicken-less soup. (I’ve asked them not to slurp, but do they listen? No. Too busy eating the soup so they’re first at getting seconds.) The combination of flavorful nutritional yeast and nutty, toothsome chickpeas makes the soup completely satisfying. Flat egg noodles would work just as well as the small tubes of ditalini pasta. The next time I make it, I’ll leave out the noodles and make it with dumplings.
Chickpea Noodle Soup
Adapted from The Complete
Plant-Based Cookbook, by America’s Test Kitchen
Ingredients
2 tablespoons vegetable oil
1 onion, chopped fine
3 carrots, peeled and sliced ¼ inch
thick
2 celery ribs, sliced ¼ inch thick
¼ teaspoon pepper
3 tablespoons nutritional yeast
2 teaspoons minced fresh thyme or ¾
teaspoon dried
2 bay leaves
6 cups vegetable broth
2 (15-ounce) cans chickpeas,
rinsed
2 ounces (½ cup) ditalini pasta
2 tablespoons fresh parsley,
minced
Directions
Heat oil in soup kettle over medium
heat until shimmering. Add onion, carrots, celery, and pepper and cook,
stirring occasionally, until softened, 5 to 7 minutes. Stir in nutritional
yeast, thyme, and bay leaves and cook until fragrant, about 30 seconds.
Stir in broth and chickpeas and
bring to boil. Reduce heat to medium-low and simmer, partially covered, about
10 minutes.
Stir in pasta, increase heat to medium-high, and boil until just tender, about 10 minutes. Remove from heat, discard bay leaves, and stir in parsley. Season to taste with salt and pepper. Serve.
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