Instructions

1. Heat the olive oil or butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Stir in the garlic cloves and poultry seasoning.
2. Add in the chickpeas, bay leaf, 7 cups of broth and noodles. Bring the mixture to a boil, then reduce it to a simmer. Stir in the pasta. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
3.  Stir in the lemon juice and fresh parsley. Taste, adding more salt, pepper and/or lemon juice as desired. If you want your soup a little more brothy, then add in the extra cup of broth. Serve immediately with parm cheese, if desired.