Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
  • 6 cups vegetable broth
  • 1 cup water
  • 1 cup uncooked whole wheat or gluten-free noodles (such as egg-free noodles or rice noodles)
  • 1 cup chickpeas, drained and rinsed
  • 1 cup baby spinach (optional for added nutrition)
  • Salt and pepper to taste
  • Juice of 1 lemon (optional, for a bright flavor and throat-soothing properties)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  2. Stir in the sliced carrots and celery. Cook for about 5 more minutes, stirring occasionally, until the vegetables start to soften.
  3. Add the thyme and rosemary to the pot, mixing well.
  4. Pour in the vegetable broth and water, and bring the mixture to a boil.
  5. Once boiling, add the uncooked noodles to the pot. Cook according to package instructions (usually 6-8 minutes). Stir occasionally to prevent sticking.
  6. Once the noodles are nearly cooked, add the chickpeas and baby spinach (if using). Stir to combine.
  7. Taste your soup and season with salt and pepper. If desired, add the lemon juice for brightness.
  8. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.