gluten-free JOC Soups and Stews Italian Minestra di Pasta e Ceci

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) chickpeas, drained and rinsed
4 cups gluten-free vegetable broth
1 cup gluten-free small pasta (such as small shells or elbows)
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened.
Stir in the chickpeas and cook for 2-3 minutes.
Pour in the gluten-free vegetable broth and bring to a simmer.
Add the gluten-free small pasta and dried thyme. Cook according to the pasta package instructions or until al dente.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley. Enjoy your gluten-free Italian Minestra di Pasta e Ceci, a delightful pasta and chickpea soup!