Springo | Mediterranean Ditalini Soup

Ingredients

• 1 cup Springo ditalini pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 1/2 cup carrots, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh lemon wedges for serving