Julie used gluten free noodles for her soup. It tasted great!
2 cans chickpeas, drained and rinsed
2 32 oz cartons of vegetable broth
4 stalks celery, chopped
2 - 3 carrots, chopped
1/2 onion, chopped
2 - 3 cloves garlic, finely minced
2 tbsp olive oil
1/4 cup fresh parsley
1 - 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
1/2 bag brown rice pasta, or 1/2 box regular small pasta
1. Pour the olive oil in a large soup pot turned to medium-high heat, and add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables are fragrant and slightly soft, 5-10 minutes.
2. Add in the 2 cans of rinsed chickpeas, along with all of the herbs and spices.
3. Add the vegetable broth, turn heat onto low, and let the soup simmer for at least 1 hour, until it has thickened and all the vegetables are soft.
4. When almost ready to serve, add the pasta and let the soup boil for 7-8 minutes, until the noddles are cooked through.