Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2-3 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups small pasta (such as shells, elbow macaroni, or ditalini)
- salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Directions
- In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and sauté for 5 minutes, stirring often, until the vegetables are softened.
- Add the oregano, basil, thyme, and red pepper flakes (if using) and stir to combine. Cook for 1 minute more.
- Add the broth and bring to a boil. Reduce the heat to a simmer and add the chickpeas and pasta. Simmer for 10-15 minutes, until the pasta is tender.
- Season with salt and black pepper, to taste. Serve hot, garnished with fresh parsley.
Interesting Facts
- Chickpeas are high in protein and fiber and are a great way to add plant-based protein to any meal.
- This soup can be served with a variety of toppings, such as shredded cheese, sliced avocado, or crushed tortilla chips.
- This soup can be made ahead of time and reheated for a quick and easy meal.
