A homemade easy soup recipe perfect to nourish your family. And this noddle soup is easy to batch make and add to your meal prep. Topp with crispy chickpeas or tofu for a well-balanced family meal. This soup is a hug in a bowl!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: Gluten-free, vegetarian
Keyword: easy soup recipe, noddle chickpea soup, one pot soup, vegan noddle soup
Preheat your oven to 400 degrees. In a bowl add the ingredients for the tofu and mix. Place onto a baking sheet. Then to the same bowl add the ingredients for the chickpeas. Mix and then add to the baking sheet. Bake in the oven until crispy, about 25 minutes.*Make sure you don't crowd the baking pan. You can also cook this step in an air fryer at 375 for 15 minutes.
Meanwhile, in a large pot over medium heat saute the onions in olive. Once they soften (roughly 2 minutes) add in the garlic, mushrooms, carrots, salt, and Italian seasoning. Continue to cook for a few more minutes.
Next, add in the broth, soy sauce, green beans, and bay leaf and bring to a boil. Once the soup is boiling add in the noodles and green beans. Continue to cook until the noodles are done.
Then add in the chopped kale, mix, and remove from the heat. Let it sit until the kale wilts. Pour in the lemon juice, stir then serve.
Ladle into bowls and top with the crispy tofu, some green onions and parsley.