chickpea noodle soup-option 2

peas and thank you

Ingredients (4 servings)

• 1/2 c. celery, chopped
• 1/2 c. carrots, chopped
• 1/2 c. onion, chopped
• 4 c. vegetable broth
• One 14 oz. can chickpeas, drained and rinsed
• 1 t. dried basil
• 1/2 t. dried oregano
• 1/4 t. dried sage
• 1 t. minced garlic
• 1/2 t. vinegar
• 1/2 c. frozen peas
• 2 c. cooked pasta noodles or egg noodles
• salt and pepper to taste

Instructions

• Spritz the bottom of a medium pot with cooking spray or oil and place over medium high heat. Add chopped celery, carrots and onion, and sauté until tender, about 4-5 minutes.
• Meanwhile, drain your chickpeas and reserve half.
• Place the other half in a blender with your vegetable broth, and blend until smooth.
• Add the basil, oregano, sage, and garlic to the pot with the vegetables and cook for an additional minute.
• Add the bean broth mixture to the pot, along with the remaining chickpeas and the frozen peas.
• Bring soup to a simmer and continue to cook until heated through and flavors have melded, about 10 minutes.
• Stir in already cooked pasta noodles and vinegar. Season with salt and pepper to taste.