Garbanzo Veggie Noodle Soup

I made this savory, healthy recipe earlier this week on a whim since it was FREEZING outside and I was in the mood for warm soup. It turned out so good that I had to share it! It’s very easy and takes practically no time to make. (Picture coming soon.)

Ingredients (makes 5 servings):

1/2 cup diced onion of your choice

1 TBSP extra virgin olive oil (EVOO)

3 celery stalks diced with leaves

2-3 carrots peeled and diced

1 box (4 cups) vegetable broth

5 packets Isagenix collagen bone broth mixed with water to taste

Jovial gluten free elbow pasta (or small pasta of your choice)

1 16oz can garbanzo beans rinsed

1 cup frozen peas

1.5 TBSP chopped fresh parsley

1 tea fresh thyme

2 tea fresh rosemary, chopped

Salt and pepper to taste

Directions:

• Heat dutch oven to medium, add EVOO, heat ups then add onion and celery leaves and sauté until onions are transparent.

• Add carrots and celery and cook for a few minutes until warm.

• Add vegetable broth and bone broth along with fresh herbs, salt, and pepper and cook on low to medium heat for 15-20 minutes (until carrots and celery are cooked through)

• Add pasta and cook according to package directions (15 minutes for the brand I listed above)

• Remove dutch oven from the heat and add garbanzo beans and peas. Let sit for 5-10 minutes.

• Serve!

Nutrition information:

If you end up making this, please leave a comment and let me know how you liked it!

Happy Trails,

Stacey and Jade