in Soup Recipes

Noodle soup with chickpeas

updated

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Ingredients for 2 servings:

  • olive oil
  • 1 onion(s)
  • 1 stalk(s) celery
  • 1 carrot(s)
  • 2 cloves garlic
  • 1 jar chickpeas, drained weight 220 g
  • 2 bay leaves
  • 4 tsp vegetable broth
  • 250 g pasta, small, e.g. orechiette
  • 1 ½ liters of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Finely dice the onions and sauté in a large pot with a little olive oil until translucent. Finely dice the celery, carrots, and garlic and add them. Drain the chickpeas well and add them as well. Add the vegetable stock and bay leaves to the pot along with the water. Finally, add the pasta and cook until al dente. Season to taste with salt and pepper and a little olive oil, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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