Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil or avocado oil ((if oil-free, sub twice the amount in water))
  • 1/2 medium white or yellow onion, diced
  • 3 cloves garlic, minced
  • 5 medium carrots, scrubbed clean and sliced into 1/4-inch rounds
  • 4 stalks celery, diced
  • 1/4 tsp each sea salt and black pepper ((plus more to taste))
  • 7-8 cups vegetable broth ((amount depends on desired thickness))
  • 1 (15-ounce) can chickpeas, well rinsed and drained ((see notes for chicken option if not vegan or vegetarian))
  • 4 sprigs thyme
  • 1 bay leaf
  • 8 ounces vegan-friendly pasta noodles ((spaghetti or other desired shape, gluten-free as needed))
  • Sourdough bread
  • Fresh parsley or thyme

Instruction

  • Heat a large pot over medium heat. Once hot, add oil and onions and sauté for 5 minutes, stirring frequently.
  • Add garlic and sauté for 2 minutes more. Then add carrots, celery, salt, and pepper. Stir to combine.
  • Cover and cook for 5 minutes, stirring occasionally. Then add broth (starting with lesser amount), drained rinsed chickpeas, thyme, and bay leaf. Bring to a low boil.
  • Add noodles — break into smaller pieces for bite-sized noodles. Stir to separate, then stir occasionally while cooking to prevent them from sticking together.
  • Once noodles are soft — about 10 minutes — reduce heat to a very low simmer and cover. Continue simmering for about 20 minutes to meld the flavors together.
  • Taste and adjust seasonings as needed, adding more salt or pepper to taste. Remove thyme sprigs and bay leaf and serve with rustic bread or as is. Thyme leaves (or fresh parsley) make a colorful garnish.
  • Store cooled leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month.