Chickpea and Noodle Soup

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 small yellow onion, diced
• 3 stalks celery, diced
• 2 large carrots, peeled and diced
• 4-6 garlic cloves, minced
• 1 1/2 tsp. kosher salt, divided
• 1 tsp. ground turmeric
• 1/2 tsp. black pepper
• 2 14-oz. cans chickpeas, drained and rinsed
• 8 cups low-sodium vegetable broth
• 8 oz. short-cut dry pasta
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup minced fresh Italian parsley
• 1/2 cup minced fresh dill
• Juice of 1 lemon