Chickpea Noodle Soup

Name: Chickpea Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: Extra-virgin olive oil; 3 sprigs thyme (or 1/2 teaspoon herbs de Provence); 1 yellow onion, sliced thinly; 1 leek, sliced thinly and rinsed of dirt (or skip if you don’t have one); 4 garlic cloves, minced; Kosher salt; 1 cup white wine; 2 tablespoons white miso (or liquid aminos); 2 carrots, peeled (or scrubbed) and diced; 2 medium parsnips, peeled and diced (or swap in sweet potato); 1 medium rutabaga, peeled and diced (or swap in turnips); 1 small celeriac head, peeled and diced (or 3 stalks celery, sliced thinly); 2 cups (or one 16-ounce can) cooked chickpeas; 1 1/2 teaspoons red pepper flakes; Zest and juice from 1 lemon; 10 sprigs parsley, roughly chopped; 4 ounces pappardelle or fettuccini