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Meatless Monday : Chickpea Noodle Soup Recipe

I’m so excited to be sharing the first meatless Monday recipe of the year!  I had been craving something warm and soul satisfying and this recipe hit the spot.  My chickpea noodle soup is plant-based and gluten-free, oh and did I mention delicious?!  Since it’s a soup I guess it constitutes as a one-pot meal, making it super easy to come together if you’re looking for easy dinner ideas.  Here we go:

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

Veggie Broth:

  • 8 cups water
  • 1/2 bunch kale
  • 2 celery stalks
  • 1/2 sweet onion
  • 2 garlic cloves

Soup:

  • 1/2 bag of Tinkyada brown rice shells
  • 1 bunch asparagus
  • 1 bag of baby spinach
  • 6 celery stalks
  • 1 sweet onion
  • 1 can chickpeas (rinsed and drained)
  • 2 garlic cloves
  • 2 tsp olive oil
  • 6 cups veggie broth
  • 1 tsp coriander
  • 1/2 tsp oregano
  • 1/4 thyme
  • 1/2 tsp sea salt

 

*feel free to substitute pre-made broth and other veggies to fit your tastes

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

  1. Veggie Broth:  Combine all ingredients into a pot and boil for 25 minutes.  Strain out veggies and set broth liquid aside.
  2. Chop up your sweet onion and celery, mince the garlic, and combine on medium heat with olive oil in a stock pot.  Cook until onion becomes transculent.
  3. Add chickpeas along with seasoning and salt, cook for additional 1 – 2 minutes.
  4. Add veggie broth and bring to a simmer for 10 minutes.
  5. Toss in pasta and bring to a boil.  Follow cooking time on package.  About 14 minutes.
  6. At the 10 minute mark add chopped asparagus and baby spinach.  Allow to cook the remaining 4 minutes.

Serve and enjoy!

Meatless Monday : Chickpea Noodle Soup Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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