Chickpea Pesto Macaroni Soup

Quick, tasty and heartwarming soup is what we are making today! This Chickpea Pesto Macaroni Soup is ready in 30 minutes, packs in the veggies and doesn’t skimp on flavor. The ingredient list is short and to the point. This vegan soup is something everyone will love!

Step One: Prep the Ingredients

Once you start cooking this soup it will come together super quick. So, start by prepping everything so you can move quickly.

Here is what you need:

• olive oil
• yellow onion
• carrots
• celery
• garlic
• Italian seasoning
• pepper
• chickpeas
• broth – I used vegan chicken broth
• vegan pesto – I used Trader Joe’s
• macaroni
• fresh basil

Step Two: Make the Soup

Once you have the ingredients prepped it is time to start cooking. Heat the olive oil in a stock pot over medium heat. Add the onion, carrots, celery, garlic, Italian seasoning and pepper. Cook down for 8-10 minutes, stirring frequently.

You want the veggies to get super tender since they won’t have a lot of time to cook down in the broth.

Add the chickpeas, broth & pesto and bring to a boil. Once boiling, add the macaroni, lower the heat and simmer for 8-10 minutes – or until the macaroni is cooked through.

Step Three: Serve

Once the macaroni is cooked it is time to dig in! Be sure to taste the soup and make sure you don’t need to adjust any of the seasonings.

Ladle the soup into bowls, top with some fresh basil and get to eating!

This soup is light, tasty and delicious. Perfect when you want something comforting in a short amount of time!

Tips & Tricks

You want all of the veggies to be close in size so they cook evenly.

You can make the pesto from scratch or use pre-made vegan pesto.

If you don’t plan on eating this all at once, you might consider cooking the pasta separately. As the leftovers sit the pasta will continue to absorb the broth.