Chickpea Noodle Soup (Veggie Noodle Soup)

Ingredients

• 1 tablespoon Olive Oil
• 1 cup (145 grams) Celery (sliced thin, about 4 ribs. Chop the leaves and toss them in the soup pot with the broth if desired. )
• 1 cup (145 grams) Carrots (sliced in coins, about 3 carrots)
• 1/2 cup (60 grams) Yellow Onion (diced small, about 1/2 an onion)
• 3 teaspoons Minced Garlic (about 3 medium cloves)
• 7 cups (1 3/4 quarts / 1.6 kilograms) No-Chicken Veggie Broth (plus another cup (233g) if needed, *see note)
• 2 Bay Leaves
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Fine Sea Salt
• 1/2 cup (70 grams) Dry Ditalini Pasta
• 1 (425 grams) Can Cooked Chickpeas
• 1/2 Lemon
• 3-4 Handfuls of Baby Spinach (optional)
• Fresh Flat Leaf Parsley (chopped fine)

Instructions

1. 1

   In a 4 Qt Dutch oven or heavy bottom soup pot, add the oil and heat until it shimmers. Add the celery, carrots and onion. Turn the heat to medium low. Cook, stirring occasionally for 6-7 minutes, or until the veggies just begin to soften.

2. 2

   Add the garlic, stir and cook for about one minute. Pour in the veggie broth. Add the bay leaves and sprinkle in the oregano, thyme, pepper and salt. Bring to a boil.

3. 3

   Once the soup is boiling, stir in the pasta and cook, uncovered until al dente, or about 10-15 minutes. Stir occasionally to make sure the pasta is not sticking to the bottom of the pot.

4. 4

   Once the pasta is tender, turn the heat to medium low. Stir in the chickpeas and warm through, about 4-5 minutes. As the soup cooks, the pasta will soak up the broth. If desired, add another cup (233g) of broth for a soupier soup. [optional] If using, stir in the spinach, adding one handful at a time. It will wilt quickly. Remove from heat. Squeeze in a bit of lemon juice. Stir. Taste for more lemon and seasoning adjustment. Add more salt if needed.

5. 5

   Ladle into soup bowls, add a few grinds of fresh black pepper and garnish with parsley if desired.

6. 6

   Store in a lidded container in the refrigerator for up to three days. Gently reheat on stovetop. To Freeze: Allow soup to cool completely, then freeze in a lidded container for up to a month. Thaw overnight in the fridge, then gently reheat on stove top.