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Sauté carrots, onions, and celery in vegetable stock in a large pot on medium heat until onions are translucent. Add more vegetable stock if the pot gets dry.
Add in garlic and sauté for an additional 3 minutes.
Add in seasonings (parsley, sage, marjoram, basil, oregano, paprika and thyme.)
Pour in water, veggie stock, and chickpeas - stir together.
Bring soup to a boil and then let simmer for 20 minutes. Add in cayenne pepper (OPTIONAL), salt and black pepper to taste.
When ready to serve, add noodles into individual bowls.
Store noodles and soup separately in fridge in order to prevent mushy noodles.