Chickpea and Noodle Soup

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 (I like rotini; gluten-free pasta is great, too!)

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

1. Heat a large, heavy-bottom pot over medium heat. Add olive oil, then add diced onions, celery, and carrots. Add 1/2 tsp. kosher salt, and sauté vegetables for 7-8 minutes, or until onions are translucent and soft. 
2. Add minced garlic and sauté about 30 seconds, stirring frequently. Add another 1/2 tsp. of kosher salt, the turmeric and black pepper, and stir until vegetables are coated. 
3. Add the chickpeas and vegetable broth, and stir until combined. Bring to a boil. 
4. Once the soup is boiling, add pasta and simmer for about 10 minutes (or length of time according to pasta package directions). Stir occasionally so that pasta doesn’t stick to the bottom.
5. Once pasta is al dente, add frozen peas and corn, and cook an additional 2 minutes. 
6. Remove the pot from the heat and add the minced fresh parsley and dill, and stir in the lemon juice. 
7. Serve immediately. Store leftovers in an airtight container in the fridge 3-5 days.