Chickpea Noodle Soup (Easy!)

Ingredients

• 1 yellow onion
• 2 medium carrots
• 2 celery ribs
• 4 oz. mushrooms (optional)
• 4 cloves garlic
• 2 tsp. Italian seasoning
• 6 cups vegetable broth
• 15 oz. can chickpeas
• 5 oz. fusilli pasta*
• 1 1/2 Tbsp. white miso
• 2 tsp. apple cider vinegar
• 2-3 Tbsp. fresh parsley (optional, but recommended)

Instructions

1. 1

   Dice onion, carrot, and celery.

2. 2

   In a large stockpot over medium-high heat, sauté onion, carrot, and celery for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice mushrooms and mince garlic.

4. 4

   When onion is translucent, add mushrooms, garlic, and Italian seasoning. Stir and sauté for 4 minutes.

5. 5

   Add broth and chickpeas (rinsed and drained). Bring to a light boil.

6. 6

   Once boiling, add pasta and stir. Then reduce heat and cover. Simmer for 10-12 minutes (or until your pasta is cooked through but not mushy).

7. 7

   In a small bowl, whisk miso with 1/3 cup warm water until smooth. Add to soup at the end of cooking time. Stir in vinegar and chopped fresh parsley. Salt and pepper to taste before serving.