Plant-Based Chickpea Noodle Soup

Ingredients 0/13

Directions

Heat some olive oil in a large pot over medium-high heat. Toss in the carrots, celery, and onion, and let them cook, stirring occasionally, until they start to brown a bit and soften—this should take about 10 minutes. Then add the garlic and cook for another minute until fragrant. Pour in the broth along with the herbes de Provence, bay leaves, and a pinch of black pepper. Bring everything to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes. While the soup is simmering, cook the noodles in a pot of well-salted boiling water according to the package instructions, usually around 7 minutes, until they’re tender but still have a bit of bite. Drain the noodles and toss them with a little oil to keep them from sticking. When the soup is ready, take it off the heat and stir in the chickpeas, fresh parsley, and a squeeze of lemon juice. Serve the soup in bowls and add the noodles right before eating so they stay nice and separate.