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.