Step 1

Sauté carrots, onions, and celery in vegetable stock in a large pot on medium heat until onions are translucent. Add more vegetable stock if the pot gets dry.

Step 2

Add in garlic and sauté for an additional 3 minutes.

Step 3

Add in seasonings (parsley, sage, marjoram, basil, oregano, paprika and thyme.)

Step 4

Pour in water, veggie stock, and chickpeas - stir together.

Step 5

Bring soup to a boil and then let simmer for 20 minutes. Add in cayenne pepper (OPTIONAL), salt and black pepper to taste.

Step 6

When ready to serve, add noodles into individual bowls.

Step 7

Store noodles and soup separately in fridge in order to prevent mushy noodles.