Vegan Vegetable Soup with Chickpea Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people


  • 1 bag Chickpea + Turmeric pasta
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 shallot chopped
  • 2 stalks celery chopped
  • 5 cups vegetable broth low sodium
  • 28 oz diced tomato can
  • 15 oz pinto bean can
  • 1 cup cooked peas
  • 1/2 tbsp oregano
  • salt & pepper to taste


  • Heat the olive oil over medium-high heat in a large pot.
  • Add the diced onion and diced shallot and cook for 3 minutes at medium heat.
  • Next, add the diced carrots, celery and cook until lightly they’re all nicely browned and almost tender, about 8-10 minutes.
  • Add in the minced garlic and cook for one more minute.
  • Add the vegetable broth, green peas, diced tomatoes, salt, pepper, and oregano and bring to a boil.
  • Once boiling, reduce to a simmer and cook, covered, for 10-15 minutes, or until all the vegetables are tender.
  • Add the beans and pasta and cook for 3 minutes.
  • Serve hot and top with parsley if desired.

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