2 tablespoons olive oil
4 cloves garlic, minced
2 medium onions, chopped
4 medium carrots, thinly sliced
4 celery stalks, thinly sliced
6 to 8 sprigsfresh thyme
1 bay leaf
2 quarts (8 cups) low-sodium vegetable broth
8 ounces whole-wheat rotini pasta, or gluten-free noodles
1 cup cooked chickpeas
Freshly ground black pepper
Chopped fresh parsley leaves, for garnish
Crackers or bread, for serving (optional)
Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the garlic, onions, carrots, celery, thyme, and bay leaf and sauté until softened but not browned. Add the broth and bring to a boil.
Add the noodles and chickpeas and cook until the noodles are just cooked through, about 8 minutes. Taste and season with salt and pepper as needed. Top with parsley and serve with crackers or bread.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.