2 tablespoons olive oil
4 cloves garlic, minced
2 medium onions, slashed
4 medium carrots, meagerly cut
4 celery stalks, meagerly cut
6 to 8 sprigs crisp thyme
1 narrows leaf
2 quarts (8 glasses) low-sodium vegetable soup
8 ounces entire wheat rotini pasta, or sans gluten noodles
1 glass cooked chickpeas
Naturally ground dark pepper
Slashed new parsley leaves, for embellish
Saltines or bread, for serving (discretionary)

Warmth the oil in a Dutch oven or extensive soup pot over medium warmth until gleaming. Include the garlic, onions, carrots, celery, thyme, and narrows leaf and sauté until the point that mollified however not seared. Add the juices and heat to the point of boiling.

Include the noodles and chickpeas and cook until the point that the noodles are simply cooked through, around 8 minutes. Taste and season with salt and pepper as required. Top with parsley and present with saltines or bread.