Instructions

1. Heat the oil in a large stockpan over medium heat. Add the onion and cook for 5-6 minutes until soft. Add the garlic, carrots and celery and cook another 5-6 minutes, until slightly soft.
2. Add the poultry seasoning, bay leaf, broth and bring to a low simmer. Cook for 15 minutes to let the flavor develop.
3. Meanwhile, bring a large pot of salted water to a boil and add the noodles. Cook until al dente, then drain and rinse with cold water.
4. Add the spinach leaves, cooked noodles, chickpeas to the soup and cook another 5-10 minutes until warm and the spinach has wilted. Season to taste, adding more salt/freshly ground pepper as needed.
5. Serve, garnish with fresh parsley, if desired.