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Vegan Chickpea and Stars Soup

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Melissa

Ingredients

  • 6 cups vegetable stock
  • 2 ½ cups cooked chickpeas
  • 6oz pasta. I used star pastina.
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1-2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • ½ tsp thyme
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ¼ teaspoon pepper

Instructions

  • Heat in oil in a large pot over medium heat. Sauté onions and garlic for 5 minutes and add carrots and celery. Continue to cook, stirring often until vegetables have softened a bit, about 10 minutes.
  • Add stock and remaining ingredients, except pasta. Bring to a very gentle simmer and cover with lid. Cook until vegetables have reached desired tenderness about 25-30 minutes. Remove bay leaf. Taste and adjust salt and other spices to your liking.
  •  While vegetables cook, prepare pasta in a separate pot according to package directions. When soup is done add drained pasta and serve.

Notes

I added pasta to each bowl rather than the whole pot of soup so that leftovers could be stored without the pasta becoming too soft.