Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons of olive oil
  • 1 medium yellow onion, chopped
  • 2 stalks of celery, thinly sliced
  • 3 medium carrots, peeled and thinly sliced
  • 1/2 teaspoon salt, more to taste
  • ½ teaspoon of garlic powder
  • ½ teaspoon of dried rosemary
  • ¼ teaspoon ground turmeric
  • 1 bay leaf
  • 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 8 ounces uncooked pasta of choice (I like something that’s bite sized for my toddler to eat)*
  • 2 tablespoons of fresh parsley, chopped
  • 8 cups of vegetable broth
  • Freshly ground black pepper, to taste**
  • optional: 1 tablespoon of lemon juice

Instruction

  • In a large pot, heat the olive oil over medium heat until hot. Add in the onion, celery, carrots, and salt. Cook, stirring often, for 5 minutes as the veggies begin to soften.
  • Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
  • Raise the heat to bring the soup to a simmer and let simmer for 15 minutes or until the noodles are done to your likeness.
  • Remove the bay leaf and if using, stir in the lemon juice. Serve immediately! I like to serve mine with a bit of fresh herbs as well as crackers.
  • ENJOY!