Chickpea Noodle Soup with Dill

Ingredients

• 1 Tablespoon Olive oil - 1 (tablespoon)
• 1 Count Yellow onion, diced - 1 (medium), diced
• 2 Count Carrots, diced - 2 (medium), diced
• 2 Count Celery stalks, sliced - 2 (stalks), sliced
• 3 Count Garlic cloves, minced - 3 (cloves), minced
• 7 Cup Low-sodium vegetable broth - 7 (cups)
• 2 Can Canned chickpeas, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 1.5 Cup Whole wheat rotini - 1 1/2 (cups)
• 0.25 Cup Fresh dill, chopped - 1/4 (cup), chopped
• 1 Tablespoon Lemon juice - 1 (tablespoon)
• 0.75 Teaspoon Salt - 3/4 (teaspoon)
• 0.25 Teaspoon Ground black pepper - 1/4 (teaspoon)

Instructions

1. Prepare vegetables, herbs, and chickpeas

   1. *Dice the onion, carrots, and celery*, *mince the garlic*, *chop the dill*, and *rinse and drain the chickpeas*.

2. Sauté the vegetables

   2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and black pepper; cook for *5 minutes*, stirring often, until the onion is *translucent* and the vegetables begin to soften.

3. Add broth and chickpeas

   3. Stir in the garlic and cook for *30 seconds* until *fragrant*. Add the vegetable broth and chickpeas, then *bring to a boil*.

4. Simmer the pasta

   4. Stir in the whole wheat rotini, reduce the heat to a steady simmer, and cook for *8 to 10 minutes* until the pasta is *tender but still firm* and the vegetables are fully tender.

5. Finish and serve

   5. Remove from the heat and stir in the fresh dill and lemon juice. Let the soup stand for *2 minutes* so the dill can *bloom in the broth*, then serve warm.