INGREDIENTS:
- 1 tablespoon oil
- 1 large onion, diced
- 2 cups celery, sliced
- 1 pound carrots, diced
- 6 cloves garlic, minced
- 10 cups no chicken broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon salt
- 4 cups soy curls
- 1 cup Ditalini Pasta
- 2 cans chickpeas, drained and rinsed
- 1 - 6 oz package fresh baby spinach
- 1 lemon
METHOD:
- Saute onion, celery and carrots in oil for about 6 minutes
- Add garlic and stir for another minute
- Pour in no chicken broth and bring to a boil
- Stir in soy curls and return to boil
- Stir in pasta and return to boil; cook uncovered for about 15 minutes
- Stir in chickpeas
- Stir in spinach and continue stirring until wilted
- Remove from heat and stir in juice from 1 lemon
