Vegan Chickpea Noodle Soup

A favorite of mine on cold winter days! This chickpea noodle soup is comforting and delicious. Packed with nutrients and easy to prep, this is a sure crowd-pleaser for plant-based and carnivores alike. 


You'll need: 
-3 tbsp of olive oil
-2 shallots or garlic (or 2 tbsp of minced garlic)
-4 stalks of chopped celery 
-3/4 cup of chopped carrots
-1/2 tsp of salt
-10 cups of vegetable broth (I used water) 
-Vegan chicken salt 
-1 can of garbanzo beans 
-1 box of rotini pasta 


Directions: 

1. Bring a large pot to medium heat and add the olive oil. 
2. Brown the garlic for 3-5 minutes. 
3. Add the chopped celery and carrots. Cook for 8-10 minutes. 
4. Add a pinch of salt to the mixture, stirring often. 
5. Add the vegetable broth or water and seasoning. 
6. Drain the aquafaba from the can of chickpeas (save in a container in the fridge for other recipes). Add the drained chickpeas to the soup. 
7. Bring to a boil, then reduce to medium heat to simmer for 15 minutes. Stir occasionally. 
8. Lower the temperature to low-medium for 10 minutes. 
9. Reduce heat and serve!