Chickpea Noodle Soup
Ingredients
Yield: 4 servings
2 cups onion, chopped
1½ cups carrot, chopped
1½ cups celery, chopped
2 teaspoons garlic cloves, minced
8 cups low-sodium vegetable broth
2 cups whole-grain pasta
2 cups canned chickpeas (garbanzo beans), drained
2 tablespoons white miso paste
¼ cup nutritional yeast
2 cups spinach, roughly chopped
1 avocado
¼ teaspoon salt
¼ teaspoon ground black pepper
4 slices of whole-grain bread
Nutrition information
Serving size: ¼ of recipe
Calories: 504
Total Fat: 7.7 g
Saturated Fat: 0.9 g
Monounsaturated Fat: 3.4 g
Sodium: 678.8 mg
Total Carbohydrate: 90.1 g
Dietary Fiber: 18.5 g
Sugars: 14.2 g
Protein: 20.8 g
Source: Lighter.
Instructions
1. Heat large stock pot over medium heat and add a few tablespoons of water. Add the onion, carrot, celery and garlic.
2. Sauté until veggies soften (about 5 minutes).
3. Add broth and bring to a simmer.
4. Once simmering, add the pasta.
5. When the pasta is almost cooked, stir in the beans, miso paste and nutritional yeast.
6. When pasta is tender, turn off the heat and fold in the spinach until wilted.
7. In a small bowl, slightly mash the avocado with a fork. Stir in salt and pepper.
8. Place the bread in a toaster and cook until lightly browned.
9. To serve, put soup in individual serving bowls. Spread the avocado mixture on the pieces of toast and serve with the soup