Garbanzo Noodle Soup Recipes

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GARBANZO TOMATO PASTA SOUP



Garbanzo Tomato Pasta Soup image

A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.

Provided by Joy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 10

3 (14.5 ounce) cans vegetable broth
¾ cup small seashell pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
½ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste

Steps:

  • Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
  • Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g

VEGAN CHICKPEA NOODLE SOUP



Vegan Chickpea Noodle Soup image

Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.

Provided by Taylerand20

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

2 tablespoons olive oil
3 large carrots, diced
3 stalks celery, diced
1 large yellow onion, diced
5 cloves garlic, minced
12 cups vegetable broth
2 teaspoons herbes de Provence
3 dried bay leaves
½ teaspoon ground black pepper, or more to taste
1 (12 ounce) package wide vegan noodles
2 (15 ounce) cans chickpeas, drained and rinsed
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
  • Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
  • While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
  • Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 47.4 g, Cholesterol 28.2 mg, Fat 5.6 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 753.7 mg, Sugar 6.2 g

GARBANZO NOODLE SOUP



Garbanzo Noodle Soup image

Terrific vegetarian chicken noodle soup substitute! Growing up I always loved chicken noodle soup and missed it since becoming a vegetarian. I adapted this recipe from a friend that got it from another friend and so on. My kids love it, especially if I top it with their favorite goldfish crackers.

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 30m

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 10

6 cups water (depending on how soupy you want it you can add a cup or two more)
4 cups garbanzo beans, cooked
250 g pasta noodles (use your favorite)
2 stalks celery, chopped
1 large carrot, chopped
2 tablespoons vegetarian poultry seasoning (add more if you add more water, my favorite is McKays chicken seasoning)
1 teaspoon onion powder
1/2 teaspoon garlic salt
0.5 (10 3/4 ounce) can reduced-fat cream of celery soup
1 pinch cayenne pepper (optional)

Steps:

  • Bring everything except noodles and cream of celery soup to a boil.
  • Drop noodles into this boiling mixture.
  • Let it simmer 15 to 25 minutes (my stove doesn't simmer the way it should, so I'm not sure the exact "normal" time)until the noodles are cooked through. Stir occansionally during this time.
  • Turn off the stove and stir in 1/2 of the 10 3/4oz can of cream of celery soup.
  • Salt to taste and enjoy!

Nutrition Facts : Calories 152.9, Fat 1.4, SaturatedFat 0.1, Sodium 376.8, Carbohydrate 29.4, Fiber 5.8, Sugar 0.7, Protein 6.2

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