Chickpea Noodle Soup Recipe

Ingredients: – 1 tablespoon olive oil – 1 onion, finely chopped – 2 carrots, diced – 2 celery stalks, diced – 3 cloves garlic, minced – 6 cups vegetable broth – 1 can (15 oz) chickpeas, drained and rinsed – 1 cup dried pasta (such as elbow macaroni or small shells) – 1 teaspoon dried thyme – 1 teaspoon dried oregano – Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant. Pour in the vegetable broth and bring the mixture to a simmer.

Once simmering, add the drained and rinsed chickpeas to the pot, along with the dried pasta, dried thyme, and dried oregano. Stir to combine.

Let the soup simmer for about 10-12 minutes, or until the pasta is cooked to al dente and the vegetables are tender.

Season the soup with salt and pepper to taste, adjusting as needed.

Serve the hearty chickpea noodle soup hot, garnished with fresh chopped parsley if desired.