Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water for water saute 1 onion, diced 3 large carrots, peeled and diced 3 ribs celery, sliced (some leaves ok) 1 teaspoon EACH dried thyme, basil and oregano 2 cans chickpeas (garbanzo beans), drained and rinsed 12 – 16 ounces rotini pasta 10 – 12 cups water or vegetable broth (or combo) 1/4 cup fresh chopped parsley mineral salt & pepper, to taste lemon wedges, to serve

Preparation

• Instructions Saute: In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently. Simmer: Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente. Season: Finally, stir in the chopped parsley, and season with salt and pepper to taste. Serve: Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish. This soup is perfect with homemade Artisan Bread or Vegan Naan for dipping! Serves 4 generously, or 8 smaller portions. Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. It’s also freezer friendly and can be kept for up to 2 – 3 months in the freezer.