Name: 30-Minute Chickpea Noodle Soup with Spinach
Total time: 30 min
Ingredients: 1 large yellow onion, diced; 3 medium carrots, diced; 3 celery stalks, diced; 3 garlic cloves, minced; ¾ teaspoon dried thyme; Pinch of red pepper flakes (more if you like spice); 1 tablespoon brown rice flour; 8 cups low-sodium vegetable broth; 8 ounces uncooked brown rice spaghetti (½ pound); 2 cups cooked or canned chickpeas (drained); 2 cups baby spinach; 1 tablespoon lemon juice; ½–¾ teaspoon sea salt; Freshly cracked pepper

Ready In: 30 minutes
Serves 6
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Ideal for when you’re nursing a cold, or anytime you want something warm and comforting, this flavorful vegan noodle soup comes together in just 30 minutes. The recipe features fresh spinach and brown rice spaghetti, but feel free to substitute your favorite greens for the spinach and any whole-grain pasta for the brown rice spaghetti. Fusilli or penne would work nicely too! This soup is delicious leftover, but it will thicken as it cools. Keep extra vegetable broth on hand to thin it out when reheating.

By Ashley Madden, B.Sc.(Pharm), ACPR, CHNC, Sep 28, 2017

Ingredients

1 large yellow onion, diced
3 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
¾ teaspoon dried thyme
Pinch of red pepper flakes (more if you like spice)
1 tablespoon brown rice flour
8 cups low-sodium vegetable broth
8 ounces uncooked brown rice spaghetti (½ pound)
2 cups cooked or canned chickpeas (drained)
2 cups baby spinach
1 tablespoon lemon juice
½–¾ teaspoon sea salt
Freshly cracked pepper

Instructions

Combine the onion, carrots, celery, garlic, thyme, red pepper flakes in a large soup pot; add ⅓ cup of water, and sauté over medium-high heat until the onions soften, about 5 to 7 minutes. Add more water as needed to prevent burning.
Stir in the brown rice flour. Continue to cook on medium heat, stirring constantly for another 2 minutes.
Add the vegetable broth, cover the pot, and bring to a boil. Once boiling, crack the spaghetti noodles in half and add them to the pot. Reduce heat to a simmer and continue to cook, partially covered, for another 12 minutes. Add the cooked chickpeas and continue to simmer for another 3 minutes.
Add the spinach, and cook for 1 more minute, just until the spinach is wilted. Turn off the heat, add the lemon juice, salt, and pepper. Depending on the vegetable broth you use, you may need more or less salt. Serve hot.

tags:

30 minutes or less

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14 Comments

Comments (14)

(5 from 8 votes)

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Jennifer Lacroix7 months ago

Another FOK hit! My family kept saying, “Wait! This is like chicken noodle soup without the chicken!” They couldn’t believe an old traditional favorite could be replaced by earth friendly plant-based ingredients. 🙂

Anne7 months ago

I have a terrible cold…thanks to the grandkids. Last night I was wanting something warm and soothing as well as quick and easy to make. This was perfect. It made a lot of soup so I’m set for a few days. I added extra lemon and a pinch more than a pinch of salt because it needed a little flavor boost. Could be my stuffy nose made the flavors dull. I also sprinkled some chopped parsley on top of my bowl. I will make this even when I’m healthy!

Toni Oros7 months ago

Nutritional value ?

Victoria1 month ago

I unfortunately found this a little boring. I would eat if I was feeling under the weather and preferring something a bit blander. But I am also getting back into the plant based eating after far too long on the junk stuff. So it could just be where I am at in the journey

Lynde7 months ago

What is a substitute for brown rice flour?

Forks Over Knives7 months ago

Hi Lynde,
You can use any other type of flour that you have on hand, the brown rice flour was given to make this recipe gluten-free. Any other flour will work just as well as a thickening agent for the broth. Let us know how it goes!

Soosn7 months ago

If you have brown rice, can just grind a tiny amount.
It works!
S

Karen11 months ago

Why the brown rice flour? Can you use plain all purpose flour (what’s on hand)?

Meg10 months ago

To make it gluten free… that’s why the brown rice flour. : )

Shannon2 years ago

Made this a few weeks ago. OH. MY. GOODNESS. SOOOOOOO GOOD! Wanted to share, but really didn’t either.

Melissa Pack2 years ago

This is a go to for a comfort Fall dinner! Perfection!

Teanaria Morehu2 years ago

I absolutely love these recipes thank you for sharing

Sue2 years ago

Looks yummy going to make this for dinner

Bonnie2 years ago

Made this tonight. It was so simple, fresh and delicious. Def a favorite. Thank you!

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30-Minute Chickpea Noodle Soup with Spinach

about the author

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC

Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.

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