homestyle pesto chickpea noodle soup
Down home, farmhouse comfort food to ward off the sickies and the winter blues.
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 6 cups vegetable broth
- 2 parmesan rinds
- 2 cups wide egg noodles
- 1 can chickpeas, drained
- 1/3 cup basil pesto, homemade or store bought
- 2 tbsp lemon juice
- crusty bread, for dipping
Instructions
- Melt the butter in a large soup pot or Dutch oven. Saute the onion, carrot, and celery for 6-8 minutes until softened. Stir in the garlic and Italian seasoning until fragrant, about 1 minute longer.
- Pour in the broth and bring to a simmer. Add the parmesan rind and egg noodles. Heat, stirring occasionally, for 10 minutes.
- Stir in the chickpeas, pesto, and lemon juice. Taste and adjust salt and pepper as needed. Sometimes I like to go real ham with the lemon and just add the whole damn fruit. Well, the juice from it, not the lemon itself.
- Ladle the soup into bowls and serve with lots of crusty bread for dipping.
Notes
*Vegan-friendly: For a fully plant-based meal, omit the parmesan rind, use plant-based butter, and ensure your pesto is vegan friendly. Trader Joes' kale pesto is my favorite dairy-free jar!