Chickpea Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 4 carrots (chopped)
• 3 celery ribs (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon salt (plus more to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon black pepper
• 1/2 teaspoon turmeric
• 6 cups vegetable broth
• 15 oz can chickpeas (rinsed and drained)
• 8 oz pasta (I use rotini, use gluten-free pasta if needed)
• 1/2 cup nutritional yeast
• 1/2 lemon

Instructions

1. 1

   Place a large pot or dutch oven over medium heat. Add olive oil, onions, carrots, celery and garlic. Sauté for 5-7 minutes.

2. 2

   Add the oregano, parsley, salt, pepper and turmeric. Saute for 1-2 minutes.

3. 3

   Add the vegetable broth. Cover and bring to a boil.

4. 4

   Add the pasta and chickpeas and cook until the pasta is al dente, about 10-15 minutes.

5. 5

   Stir in the nutritional yeast and lemon juice. Taste and adjust, adding more salt if needed. Enjoy!