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This comforting recipe is a delicious addition to any collection. When I decided to go more plant-based, I began missing some of the classics that I grew up with. This warm and comforting recipe absolutely rivals the traditional family favorite. 

Looking for more amazingly tasty pasta and noodle recipes to try?



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Let us know if you enjoyed this take on the American classic! We would love to see any variations that you come up with. Feel free to share your own recipes on the Assuaged community on our ➡️Share A Recipe⬅️ page.

Chickpea Noodle Soup

Chickpea Noodle Soup

Yield: 6
prep time: 15 M cook time: 40 M total time: 55 M


  • 2 cans organic chickpeas
  • One package pasta of your choice
  • 3 tbls Better Than Bouillon Organic Vegetable
  • 3 Large Carrots diced, shredded, or grated
  • 1/2 onion diced or grated
  • 2 cloves garlic minced
  • 5 stalk celery diced or grated
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp sage
  • 1/2 tsp rosemary
  • 1/2 tsp marjoram (optional)
  • 8 cups water


How to cook Chickpea Noodle Soup

  1. Prep vegetables (dice, shred, or grate)
  2. In a large pot on medium-high to high heat, add 8 cups of water, 3 Tbl Better Than Bouillon Vegetable base, and all the vegetables. Cook until veggies are soft.
  3. While veggies and broth are cooking, boil the pasta according to package directions.
  4. Drain and rinse the 2 cans of chickpeas.
  5. When vegetables are soft, add pasta and chickpeas to the broth.
  6. Serve warm, topped with fresh or dried parsley.
Vegan, Dinner, Noodles, Soup
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Created using The Recipes Generator


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