- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, peeled and sliced
- 8 cups vegan “chicken” broth or vegetable broth
- 1-2 cups of garbanzo beans (optional)*
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 8 ounces pasta**
- salt + pepper, to taste
- fresh chopped parsley, for serving
- crackers or French bread, for serving
- Add the olive oil to a large pot and warm over medium-high heat. Now add the onion, garlic and celery and sauté for 5 minutes, until softened and the onions are translucent.
- Add the carrots, broth, garbanzo beans (optional), basil and thyme. Bring to a boil, then simmer for 10 minutes.
- After 10 minutes of cooking time, add the pasta. Cook for another 7-10 minutes depending on the pasta you use.
- Serve immediately and sprinkle the soup with freshly chopped parsley. It’s great with crispy French bread or crackers.
*Broken spaghetti or rotini work well, but any pasta of your choice will work.
**Adding garbanzo beans will add more protein.
