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Ingredients- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 12 cups good vegetable broth (see note)
- 1 teaspoon dried thyme
- 2 dried bay leaves
- Plenty of freshly ground black pepper
- 12 ounces wide noodles
- 2 15.5 cans chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
Instructions
In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat. Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender. Stir in garlic and cook for a minute more. Add broth, thyme, bay leaves and pepper (along with a teaspoon of salt if the broth and chickpeas are unsalted) and bring to a boil, then simmer, covered, for 10 minutes. Uncover and add noodles. Cook according to timing indicated on package. Off the heat, stir in chickpeas and parsley. Ladle into bowls and serve.
