Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 large carrots, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups low sodium vegetable broth
Main Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 8 ounces rotini pasta (or other pasta)
Garnish
- Fresh parsley, for serving
Instructions
- Sauté the Vegetables: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 to 7 minutes. Add the minced garlic and dried thyme, then season with salt and black pepper. Continue cooking for another 2 to 3 minutes to allow the flavors to meld.
- Add Broth, Chickpeas, and Pasta: Pour in the low sodium vegetable broth and bring the mixture to a boil. Once boiling, add the rinsed and drained chickpeas along with the rotini pasta. Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until the pasta is tender and the flavors are well combined.
- Finish and Serve: Remove the pot from the heat once the pasta is cooked through. Ladle the soup into bowls, sprinkle with fresh parsley for a bright, herbal finish, and serve warm for a comforting meal.
Notes
- Feel free to substitute rotini pasta with any other short pasta like elbow macaroni or penne.
- For a gluten-free option, use gluten-free pasta.
- Adding a squeeze of lemon juice just before serving can brighten the flavors.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Adjust seasoning to taste after cooking; broth saltiness can vary.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
