Chickpea Noodle Soup

2 TBL Olive Oil
1 Yellow Onion diced
3 Carrots cut into rounds
3 Celery Ribs sliced

1 Large clove garlic or 3 small cloves finely chopped.
10 Cups of boiling water (approximately)
3 tubes of vegetarian broth concentrate or both of your choice
1 Small bunch of Parsley finely chopped
2 basil leaves (optional) finely sliced
2 large dried  sage leaves crumpled, or fresh in season

1 Plum tomatoes cubed (optional)

Handful of frozen chopped spinach (optional)

One can of drained, rinsed chickpeas
Salt and Pepper

*A pinch of this and a dash of that!  Lately I have been adding a bit of dry oregano and some poultry season.  

In a heavy soup pot - add oil and sauté onion, celery, and carrots until onions are translucent. 

Add garlic and saute for about 60 seconds. Pour in hot water and add veggie broth concentrate or bouillon and chickpeas. Bring up to a boil and reduce to simmer.  Add chopped herbs and spinach to the pot. Season with salt and pepper cook until all vegetables are soft.  Adjust for seasoning, turn off heat and add your favorite cooked soup noodles. Mmmm, Mmmm...really good!