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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.

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

  1. 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.
  2. Stir in the brown rice flour. Continue to cook on medium heat, stirring constantly for another 2 minutes.
  3. 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.
  4. 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.

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30-Minute Chickpea Noodle Soup with Spinach

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about the author

Ashley Madden

Ashley 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.  Ashley 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. Ashley works with individual clients, does private and group cooking classes and educates others on the power of a healthy, plant based diet and lifestyle.

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