Vegan Chickpea Noodle Soup Ⓥ

INGREDIENTS:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 3 celery stalks, diced
• 3 cloves of garlic, minced
• 1 tsp miso paste
• 8 cups of vegetable broth
• 1-15.5 oz can chickpeas/garbanzos, drained & rinsed
• 1-8 oz package of pasta of choice, I used @eatbanza
• 2 tsp nutritional yeast
• 1 tsp parsley
• 1/2 tsp salt
• 1/4 tsp pepper

METHOD:

1. Heat olive oil in A large pot or slow cooker & sauté the olive oil, onion, carrot & celery over medium heat until softened, about 7-8 minutes.
2. Add the minced garlic, seasoning & miso paste, stir & cook for another minute until fragrant.
3. Add the vegetable stock & simmer. Add chickpeas & pasta about 10-12 minutes before serving so pasta is Al dente. Enjoy!