Step 1

In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.

Step 2

Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.

Step 3

Finally, stir in the chopped parsley, and season with salt and pepper to taste.

Step 4

Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.

Step 5

This soup is perfect with homemade Artisan Bread or Vegan Naan for dipping!

Step 6

Serves 4 generously, or 8 smaller portions.

Step 7

Leftovers can be stored in the refrigerator for up to 5 – 6 days. It’s also freezer friendly and can be kept for up to 2 – 3 months in the freezer.