• 1 onion, diced
  • 2 cellery stalks, sliced
  • 3 carrots, peeled and sliced
  • 1/4 teaspoon pepper
  • 6 cups low-sodium vegetable broth
  • 4 tablespoons nutritional yeast
  • 3/4 teaspoons dried thyme
  • 2 bay leaves
  • 2 15oz cans chickpeas
  • 2 tablespoons tamari
  • 2 oz pasta
  • 2 tablespoons fresh parsley, minced


  1. Add onion, celery, carrots, and pepper to a large pot over medium heat and cook, stirring frequently, until veggies are soft. If the veggies become too dry, add a splash of vegetable broth and continue to cook for about six minutes.
  2. Stir in vegetable broth, nutritional yeast, thyme, bay leaves, and chickpeas. Bring to a boil.
  3. Once boiling, cover partially and reduce heat to medium-low for ten minutes.
  4. Add the pasta and increase the heat to medium-high for about ten minutes. Once the pasta is tender, remove from heat and stir in parsley and tamari. Remove bay leaves.
  5. Taste and season to your preference. We like to sprinkle additional nutritional yeast over our soup before serving!
  6. Enjoy!

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