This soup is surprisingly really good! It’s a regular meal at our house that we make often. Even in the summer! Enjoy!
Golden Chickpea (Garbanzo Bean) Soup:
6 Garlic Cloves, chopped
5 cups Vegetable Broth (I combine water with Rapunzel Veggie Broth Powder)
3-4 cups Garbanzo Beans (Chickpeas) (I soak dried beans for 24 hours, then rinse, and cook before using in this soup)
1 Large Onion, Chopped
2 Tbsp Parsley
4 Medium Carrots, Diced
2 Bay Leaves
3 Tbsp Coconut Oil
2-3 cups Pasta Noodles (any kind, we usually use spaghetti noodles broken in thirds)
Salt and Pepper to taste
If you have a pressure cooker!… Throw everything except the pasta in and cook up to pressure for about 12 minutes. Cook pasta separately and add to soup once done. Remove bay leaves before serving. Easy peasy!
The Regular Way:
Sautee all your veggies. Add liquid and spices. Let simmer for 15-30 minutes. Cook pasta and add to soup. Remove bay leaves before serving.
Option: Before you add your pasta, you can remove about 4 cups of soup and blend in a blender. I used to do this, but now to shortcut things, I don’t blend at all!
For the pasta, I even use regular spaghetti noodles, I just break them into thirds before cooking. Yummy!