40m$18.33Chickpea Noodle Soup with Dill
A comforting plant-based, vegan, and vegetarian lunch soup with chickpeas, whole wheat rotini, carrots, celery, and fresh dill. It is dairy-free and egg-free, with a cozy broth and hearty texture.
- Energy
- 372 calories per serving
- Protein
- 14.8 g per serving
- Carbs
- 66.6 g per serving
- Fat
- 7.8 g per serving
- Sodium
- 1236 mg per serving
Shopping options
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper
0%
Olive oil
1 Tablespoon
Kroger® Pure Olive Oil
3%
Celery stalks, sliced
2 Count
Sleeved Celery
100%
Fresh dill, chopped
0.25 Cup
Simple Truth Organic® Baby Dill
50%
Salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Low-sodium vegetable broth
7 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
88%
Canned chickpeas, rinsed and drained
2 Can
La Preferida® Chick Peas
100%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Carrots, diced
2 Count
Carrots
90%
Yellow onion, diced
1 Count
Jumbo Yellow Onions
100%
Whole wheat rotini
1.5 Cup
Kroger® 100% Whole Grain Rotini
28%
Garlic cloves, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- low-sodium vegetable broth-7 cups
- carrots-2 medium
- yellow onion-1 medium
- celery stalks-2 stalk
- garlic cloves-3 cloves
- whole wheat rotini-1.5 cups
- canned chickpeas-2 cans
- fresh dill-0.25 cups
- olive oil-1 tbsp
- lemon juice-1 tbsp
- salt-0.75 tsp
- ground black pepper-0.25 tsp
Dice the onion, carrots, and celery, mince the garlic, chop the dill, and rinse and drain the chickpeas.
Keep the knife blade angled away from fingers while chopping vegetables and herbs.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and black pepper; cook for 5 minutes, stirring often, until the onion is translucent and the vegetables begin to soften.
Stir in the garlic and cook for 30 seconds until fragrant. Add the vegetable broth and chickpeas, then bring to a boil.
Use caution around steam as the broth comes to a boil.
Stir in the whole wheat rotini, reduce the heat to a steady simmer, and cook for 8 to 10 minutes until the pasta is tender but still firm and the vegetables are fully tender.
Stir carefully to avoid splashing hot soup.
Remove from the heat and stir in the fresh dill and lemon juice. Let the soup stand for 2 minutes so the dill can bloom in the broth, then serve warm.
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