Courtesy of Yahdon Israel


INGREDIENTS: 15 ounces canned chickpeas 2 tablespoons oil 1/2 large yellow or white onion, diced 1 tablespoon minced garlic 3 large carrots, sliced 3 celery ribs, sliced

1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon ground black pepper 1 bay leaf 4 cups vegetable broth 4 cups water (or more vegetable broth) 8 ounces eggless pasta, cooked 1 small bunch dill and/or parsley

1 teaspoon dried thyme 1 teaspoon dried oregano

DIRECTIONS: 1. In a large pot over medium heat, warm the oil. Add the onions, carrots and celery. Sauté for 5 to 7 minutes or until the onions are tender and translucent. 2. Add the garlic, thyme, oregano, basil, salt and pepper. Mix well and cook for another 30 seconds. 3. Add the broth/water, chickpeas and bay leaf. Simmer for 15 minutes or until the carrots are easily pierced with a fork. 4. Remove the soup from the heat. Mix in the pasta. 5. If you haven't already, roughly chop the dill and/or parsley. Feel free to use other fresh herbs of your choice. 6. Scoop the soup into bowls and garnish with fresh herbs. Enjoy!

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