Chickpea Pesto Macaroni Soup
This Chickpea Pesto Macaroni Soup is a quick and tasty vegan soup recipe. A tasty broth, tender macaroni, chickpeas & veggies!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 carrots cut in bite-sized pieces
- 3 stalks celery cut in bite-sized pieces
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 15-ounce can chickpeas drained & rinsed
- 6 cups broth I used vegan chicken broth
- 1/4 cup vegan pesto I used Trader Joe's
- 8 ounces macaroni dry
- fresh basil optional, for serving
Instructions
- 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.
- 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.
- Taste, adjust the seasonings and serve with fresh basil.
Video
Notes
- 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.
Nutrition
Calories: 456kcal | Carbohydrates: 70g | Protein: 22g | Fat: 11g