Chickpea Noodle Soup

• 1/4 cup vegetable broth (divided)
• One large diced yellow onion
• 6 stalks of chopped celery
• 5 large peeled and chopped carrots
• 6 cloves minced garlic
• Half cup chopped parsley
• 4 sprigs of chopped fresh rosemary
• 5 sprigs of chopped fresh thyme
• 1 16 oz bag of gluten free noodles
• 1 15 oz can of chickpeas drained
• 5 1/2 cups of low sodium vegetable broth
• 2 1/2 cups fresh water
• 3 tsp Trader Joe's vegan chicken-less salt seasoning
• 1/4-1/2 tsp sea salt (to taste)
• 1/4 tsp pepper
  

Serve topped with fresh chopped parsley and toasted gluten free bread!

1. To a large pot add 2 tbsp of vegetable broth to medium heat. Once heated, add your diced yellow onion and stir.
2. Cook your onion for 2-3 minutes, or until soft. Adding more vegetable broth if onion starts to stick.
3. Once your onion has softened, add your carrots, celery and garlic. Stir to combine and cook for an additional 4-5 minutes, or until vegetables are tender. Continue to add small amounts of vegetable broth if sticking occurs.
4. Then, add your fresh chopped herbs, stir to combine.
5. Next, add your gluten free pasta, chickpeas, vegetable broth, water, chicken-less seasoning, sea salt and black pepper. Stir until fully combined. Turn heat up to high to boil.
6. Set a timer according to your pasta cooking directions. Cover pot and cook until pasta is tender.
7. Once pasta is cooked, remove from heat, taste and adjust seasoning as needed.
8. Serve hot topped with fresh parsley and enjoy!