The flavor starts with a generous pan of vegetables rather than a complicated stock. Letting the carrots, celery, onion, garlic, and herbs soften together gives the finished broth a rounder flavor. Use vegetable broth to keep it meatless, or chicken broth if that is what you already have.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 medium carrots, cut into ½-inch pieces
- 2 celery stalks, cut into ½-inch pieces
- 1 large yellow onion, chopped
- 4 garlic cloves, peeled and lightly crushed
- ¼ cup nutritional yeast
- 2 fresh thyme sprigs
- 2 bay leaves
- ¼ teaspoon ground turmeric
- ½ cup finely chopped fresh parsley or dill, divided
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium vegetable or chicken broth
- 2 cups water
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 ounces angel-hair pasta, broken into short pieces
How to make chickpea noodle soup
- Build the flavor base. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery, onion, garlic, nutritional yeast, thyme, bay leaves, turmeric, and half of the chopped parsley or dill. Season with salt and pepper.
- Soften the vegetables. Cook for 8 to 10 minutes, stirring occasionally, until the onion is translucent and the vegetables look glossy and juicy. Lower the heat if the garlic or nutritional yeast begins to catch on the bottom.
- Add the chickpeas and broth. Stir in the drained chickpeas, broth, and water. Bring the soup to a boil over medium-high heat. Taste the broth and season again—it should be boldly flavored before the pasta goes in.
- Cook the noodles. Break the angel hair into short, spoon-friendly pieces and add it to the simmering soup. Cook according to the package timing, stirring frequently so the fine noodles do not clump.
- Finish with fresh herbs. Remove the thyme stems and bay leaves. Stir in the remaining parsley or dill, then taste and adjust with more salt and black pepper.
Our best soup tips
- Break the pasta before adding it; long angel-hair strands are difficult to serve and eat from a soup bowl.
- Stir more often than you would with a wider noodle because angel hair cooks quickly and likes to gather together.
- Nutritional yeast adds savory depth rather than a strong cheesy taste. It also helps give the broth a fuller feel.
- Pasta continues absorbing liquid as it rests. Keep extra broth nearby if you prefer a looser soup the next day.
Make it your own
Parsley gives the soup a clean, familiar flavor; dill makes it brighter and more distinctive. Baby spinach can be folded in at the end, and a squeeze of lemon wakes up leftovers. For a fully vegan bowl, use vegetable broth and check that the pasta contains no egg.
Storage and reheating
Cool leftovers promptly and refrigerate them in a sealed container for up to four days. Reheat gently on the stove, adding broth or water as needed. If you are intentionally cooking ahead, prepare the soup without pasta and boil fresh noodles when you are ready to serve; the texture will be much better.