Vegan Chickpea Noodle Soup

Vegan Chickpea Noodle Soup
Total Time: 30 minutes

Ingredients:

 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.
ENJOY!