2 Tbsp olive oil
1 medium white onion, diced
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1/4-1/2 tsp salt and pepper
6 cups vegetable broth
1 (15-oz.) can chickpeas, drained and rinsed
1 Tbsp chopped thyme
1 bay leaf
8 oz protein pasta of choice
2 cups spinach
Heat a large pot over medium-high heat and add olive oil once hot.
Add onions to the pot and sauté until soft and translucent, about 5 minutes.
Once onions are translucent, add garlic, carrots, celery, salt and pepper to the pot and cook for about 5 minutes.
Add broth, chickpeas, thyme and bay leaf to the pot and combine. Bring soup mixture to a boil and add protein pasta.
Continue to cook soup until pasta is tender, about 7-10 minutes dependent on pasta of choice.
Add spinach and cook until wilted.
Remove bay leaf and adjust taste according to preference.
Enjoy with crusty bread and salad!