Step 1

Dice onion, carrot, and celery. Slice mushrooms. Mince garlic and set aside.

Step 2

In a large stockpot over medium-high heat, sauté onion, carrot, and celery for about 6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

When onion is tender, add mushrooms, garlic, basil, and oregano. Stir and sauté another 4 minutes.

Step 4

Add broth and chickpeas (rinsed and drained). Bring to a light boil.

Step 5

Once boiling, add pasta and stir. Then reduce heat and cover. Simmer for 10-12 minutes (or until your pasta is cooked through).

Step 6

In a small bowl, whisk miso with about 1/3 cup warm water until smooth. Add to pot at end of cooking time. Stir in vinegar and chopped fresh parsley. Salt and pepper to taste before serving if desired.