This chickpea noodle soup is comforting, delicious, and so easy to make. A big bowl of this is the perfect way to warm up on a chilly day!
Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables, stirring occasionally, for about 10 minutes, until they begin to soften.
Stir in the garlic and cook it with the vegetables for about 1 minute, until very fragrant.
Stir in the broth, thyme, sage and bay leaf. Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for 15 minutes.
Stir in the chickpeas and pasta. Bring the soup back to a boil, lower the heat and let it simmer until the pasta is tender, stirring occasionally. This should take about 10 to 15 minutes, but pasta cook times will vary by brand. Stir in some additional broth or water at any point if the liquid reduces too much.
Remove the pot from heat. Remove the bay leaf and season the soup with salt and pepper to taste.
Ladle into bowls and optionally sprinkle each one with fresh parsley.
Serve.