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–+ servings
Smita

Chickpea Noodle Soup

The vegan version of chicken noodle soup. This chickpea noodle soup is filling, nourishing and super comforting. Feeding a crowd is super easy with this one-pot vegan soup. Hearty and flavorful, this soup is kid-approved.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5
Course: Main Course, Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 13 Oz Can Chickpea
  • 1 Cup Any Pasta Of your choice
  • ½ Cup Tomato Puree
  • 1 Medium Chopped Onion
  • 2 Medium Carrot, chopped
  • 1 Celery, chopped
  • 4-5 Chopped Garlic Cloves
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter or any vegan butter
  • 1 Tsp Italian Seasoning
  • 6 Cup Vegetable Stock /Broth
  • ½ Tsp Red Pepper Flakes
  • ¼ Tsp Crushed Black Pepper flakes
  • Salt to taste
  • 2 Bay leaves

Method
 

How to Cook in an instant Pot
  1. Turn on the instant pot and switch on the saute button.
  2. When it displays hot, add olive oil/butter to it.
  3. Add garlic and onion to the pot and saute till they look golden and transparent.
  4. Furthermore add celery, carrots, green beans, and cherry tomato to the soup.
  5. Cook for 1-2 minutes, stirring frequently.
  6. Add chickpeas, pasta, vegetable broth and tomato puree to the instant pot and stir it.
  7. Season the soup with red pepper flakes, salt and pepper. Add Italian seasoning at this point.
  8. Cover the lid and turn the valve to seal in position.
  9. Cook on high pressure for 4 minutes.
  10. Let the steam release naturally.
  11. Remove the lid once it's without pressure. Taste the seasoning.
  12. Garnish with fresh parsley. (optional)
  13. Enjoy!!!
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