2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves minced garlic
3 sprigs fresh thyme
2 bay leaves
3 slices of lemon
1 can chickpeas, rinsed and drained
8 ounces spiral pasta
2 tbsp chopped fresh parsley, plus extra for garnish
8 cups vegetable broth
Salt and pepper, to taste

Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions become soft and translucent, about 5 to 7 minutes. Add the garlic, thyme, bay leaves, lemon slices. chickpeas, pasta, parsley and broth. Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes. Remove the pot from the heat and season with salt and pepper to taste. Garnish with parsley and serve while hot. Once cool, store the soup in the refrigerator, covered, for up to 5 days. NOTE: for a more traditional version of chicken noodle soup, simply add 1 cup of shredded cooked chicken along with or instead of chickpeas. To make this gluten free, use a gluten free pasta or try it with rice, riced cauliflower, zucchini spirals, or quinoa.