Recipe by www.tastingtothrive.com

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This vegan chickpea noodle soup brings all the comforting flavors of the classic chicken noodle soup, but veganized.

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Ingredients

• 1 yellow onion (diced)
• 4 cloves garlic (minced)
• 3 stalks celery (diced)
• 3 carrots (diced)
• 1 can chickpeas (drained and rinsed)
• 300 g pasta
• 6 cups Low Sodium Vegetable Stock
• 1 tsp dried parsley (or to taste)
• ½ tsp dried oregano (or to taste)
• ¼ tsp dried thyme (or to taste)
• ½ tsp dried sage (or to taste)
• ½ tsp salt (or to taste)
• ½ tsp pepper (or to taste)

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Method

1. Dice yellow onion, celery, and carrots. Mince garlic
2. Saute onion, celery, carrots, and garlic over medium heat for about 5 minutes, until the onion is translucent
3. Add dried parsley, oregano, thyme, sage, salt, and pepper. Saute for another minute until combined
4. Add 1 can of drained and rinsed canned chickpeas and vegetable stock
5. Simmer for 15 minutes, until celery and carrots have softened and flavors have developed
6. Add dry pasta to soup and cook in soup, as per package instructions

View the recipe instructions at www.tastingtothrive.com