Vegan Chickpea Noodle Soup
Total Time: 30 minutes
1 tablespoon olive oil
1 onion, diced
3 large carrots, peeled and diced
3 ribs celery, sliced (some leaves ok)
1 cup spinach
1 teaspoon EACH dried thyme, basil and oregano
1 can chickpeas (garbanzo beans), drained and rinsed
10 ounces pasta ( I use brown rice quinoa from Trader Joes)
32 ounces vegetable broth
Saute: In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
Simmer: Add the chickpeas, pasta, and vegetable broth to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 7 – 10 minutes, or until pasta is al dente.
salt and pepper to taste.