Ingredients
- 2 Tbs olive oil
- 3 large carrots, diced
- 3 stalks celery, diced
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 12 cups vegetable broth
- 2 tsp herbes de Provence
- 3 dried bay leaves
- ½ tsp ground black pepper, or more to taste
- 1 (12 oz) pkg wide vegan noodles
- 2 (15 oz) cans chickpeas, drained and rinsed
- ½ cup chopped fresh parsley
- 1 Tbs fresh lemon juice
Directions
- Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
- Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
- While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
- Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.
Cook’s Notes:
Feel free to use thyme in place of herbes de Provence. Add salt if you are using reduced-sodium broth and/or chickpeas.
