Chickpea Noodle Soup | Eat to Thrive

Ingredients

• 2 tbs extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup thinly sliced celery (about 2 long stalks)
• 1 cup carrots, peeled and cut into thin rounds
• ¼ teaspoon salt, more to taste
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder
• 1 bay leaf
• 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 8 ounces whole wheat fusilli pasta
• 2 tbs chopped fresh flat-leaf parsley, plus extra for garnish
• 8 cups vegetable broth
• Freshly ground black pepper, to taste