Chickpea Noodle Soup

I started with this recipe, then went from there.

Makes about 6 servings

2 cans chickpeas (garbonzo beans), rinsed and drained
8 ounces wide or spiral noodles
1 bunch kale, washed and chopped fine
3 large carrots, peeled and chopped fine
2 large celery ribs, washed and chopped fine
6 cups water
2 cubes vegetable bouillon

Pour six cups of water and vegetable bouillon into large pot and bring to a boil, to dissolve.

Add carrots and celery; cook about 5 minutes, until vegetables are crisp-tender.

Stir in kale and noodles; reduce heat; cover and simmer for about 5 minutes, or length of time as called for on noodle package.

When noodles are done, stir in chickpeas, then cover and simmer for 2 to 3 minutes.

Season with salt and pepper to taste. Serve hot.

Note: We use Ronzini Healthy Harvest Whole Wheat noodles for this; could use regular egg noodles instead, if preferred.