Scraps and Snippets ~ Chickpea Noodle Soup

Chickpea Noodle Soup

7 Cups vegetable broth
1 Can (or 1 1/2 of prepared) garbanzo beans/chickpeas drained and rinsed
1-2 stalks celery (I used one massive one) chopped
1-2 carrots (I used three small ones) chopped 
1 Small onion small dice
2 Cloves garlic minced
1 TBSP miso (I used the darkest one which darkened my soup)
4 ounces noodles (I used Udon) 
1/2 TBSP oil or Earth Balance

Chop the vegetables. In a dutch oven melt the margarine. When heated toss in vegetables and sauté until tender. Add the vegetable broth, chickpeas and miso. Simmer for a half hour or so. Add noodles about 20 minutes before serving. 

Easy and delish.