Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 (15 ounces) cans chickpeas, drained and rinsed
- 5 cups low-sodium vegetable broth (I like Pacific Foods)
- 1 (9 ounces) package cheese tortellini
- 1 cup soy milk
- 1 1/2 tablespoons all-purpose flour
- 2 cups chopped fresh spinach
- 1/2 teaspoon white vinegar
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