One-Pot Chickpea Noodle Soup
with Parsley Pesto
This gluten-free, plant-based play on chicken noodle soup satisfies all the cravings for a classic comfort food. A simple salad of fresh parsley, lemon, and garlic add a sophisticated final touch.
Nutrition (per serving)
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INGREDIENTS
- 3 garlic cloves, peeled and minced (divided)
- 1 lemon, zested and juiced (divided)
- 1 yellow onion, peeled, half diced and half reserved for your own use
- 1 carrot, peeled and diced
- 1 celery stalk, thinly sliced
- 1 tbsp nutritional yeast
- 1 tsp dried thyme
- 4 tsp vegetable broth concentrate
- 5 oz gluten-free penne pasta
- 0.5 oz parsley, leaves and tender stems chopped (divided)
- 6 oz organic chickpeas
- 3 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Combine just half the garlic, lemon zest, just 1 tsp lemon juice, and a pinch of salt in small bowl and set aside.
Heat 2 tbsp olive oil in medium saucepan over medium-low heat. Add onion, carrot, and celery and cook until vegetables are soft and aromatic but have no color, 4 to 5 minutes. Add remaining garlic, nutritional yeast, and just 1 tsp thyme and cook until fragrant, 1 to 2 minutes.
Add broth concentrate, 3 cups water, pasta, and ½ tsp salt to saucepan with aromatics. Bring to a boil, cover, reduce heat to low, and simmer until pasta is tender, 9 to 11 minutes.
Stir just half the parsley and 1 tbsp olive oil into bowl with marinated garlic. Stir chickpeas into soup and cook until warmed through, 2 to 3 minutes. Stir in just 1 tbsp lemon juice, remaining parsley, and a pinch of salt and pepper. Divide one-pot herby noodle soup with chickpeas between bowls and top with garlicky parsley salad. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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