Chickpea Noodle Soup

Ingredients

• 2  bay leaf whole
• 1  carrots whole
• 2  celery stalks whole sliced
• 15 ounces chickpeas drained and rinsed
• 10  cremini mushrooms whole (brown)
• 1 tsp miso paste yellow
• 1 small onion diced
• 1 tsp tamari sauce 
• 8 cups vegetable broth 
• 4 ounces soup noodles whole wheat uncooked

Equipment

• pot

Directions

1. Line a large soup pot with broth, about 1/4 cup.
2. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes.
3. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes.
4. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly). Stir in chickpeas and taste test.
5. Add more miso or salt if necessary or desired. Allow soup to thorougly heat the chickpeas. Fish out bay leaves and serve.Nutritional Information
6. Amount Per Serving
7. Calories
8. Fat
9. Carbohydrate
10. gDietary Fiber11gSugars7gProtein17g