Chickpea Noodle Soup

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add chopped carrots, onion and celery and minced garlic. Cook, stirring often, until the onion is translucent, 3 to 4 minutes.

Stir in 6 cups broth, the rinsed chickpeas, ¾ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook until the vegetables begin to soften, 6 to 7 minutes.

Stir in 4 ounces rotini and 1 teaspoon Italian seasoning. Cook, uncovered, stirring occasionally, until the pasta is al dente, 7 to 8 minutes. Remove from heat and stir in 2 tablespoons lemon juice and 1 tablespoon parsley.