Chickpea Noodle Soup

2 t. olive oil
1 medium yellow onion, chopped
2 carrots, peeled and thinly sliced
1 celery rib, thinly sliced
3 garlic cloves, minced
1 t. dried basil
1 t. dried thyme
7 c. vegetable broth, or more if needed
4 oz. green beans, trimmed and cut into 1" pieces
4 c. coarsely chopped stemmed kale or cabbage
3 c. cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 14-oz. can diced tomatoes, undrained
Salt and freshly ground pepper
6 oz. uncooked linguine, broken into thirds
1/2 c. fresh or frozen peas
2 T. minced fresh Italian parsley

Heat the oil in a large pot over medium heat. Add the  onion, carrots, and celery and cook for 5 minutes to soften. Stir in the garlic and cook for 1 minute longer, then add the basil, thyme, and broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

Add the green beans, kale, chickpeas, and tomatoes with their juices. Season to taste with salt and pepper. Simmer until the vegetables are tender, about 20 minutes.

Stir in the pasta, peas, and parsley. Simmer until the pasta is tender, about 15 minutes. Taste and adjust seasonings if needed. Serve hot.

Serves 4.

Adapted from One-Dish Vegan, p.16.