Chickpea Noodle Soup

First of all, forgive me for the terrible photo quality as of late. The little brother borrowed my DSLR camera and has yet to return it. I have reluctantly been forced to snap foodie pics with my iPhone. And even Instagram and various light settings cannot recreate the gorgeous photographs a professional camera takes.

Aside from my photog sadness, I was cheered up by, yes, ANOTHER heart, just-like-you-mom-used-to-make soup. And considering one of the few soups I liked as a kid was chicken noodle soup, I was appalled to realize I’d never made an herbivore version.

I always love a dish that puts dwindling ingredients to good use, and I was able to clear out some of my favorite staples, by throwing them all into this soothing soup. Any veggies will do really, but if you want a nostalgic tasting dish, I would try to stick to the ones I’ve used in this recipe. The spices give it a great fragrance and it brought me back to my childhood days. Days like staying home sick from school and watching TV all day or stumbling in from playing in the snow all day with my brothers.

It’s a feel good soup 🙂

5 cups vegetable broth

3 cups water

1/2 lb cooked pasta of your choice (we had leftover penne and chopped it up and it was awesome!)

2 cups cooked chickpeas

3 stalks celery, diced

3 carrots, diced

2-3 small waxy gold/yellow potatoes, diced

1 large yellow onion, chopped

1/2 cup fresh parsley, chopped

2 tbsp olive oil

2 tsp sea salt (or less if you prefer-we like alot!)

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp paprika

1/2 tsp black pepper

• In a large saucepan over medium heat, saute onions, carrots and potatoes for 10 minutes
• Add celery, and cook for a few more minutes
• Add chickpeas, veggie broth, water, salt, thyme, rosemary, paprika and black pepper, cover, and bring to a boil
• Reduce to a simmer and cook, covered, for 15 minutes
• After 15 minutes, stir in parsley and pasta for 1 minute then remove from heat