originally based on Double Chicken Dumpling Soup by Rachel Ray

• 4 ribs celery from the heart, chopped
• 2 onions, chopped
• 4 carrots, cubed/chopped
• 2 cloves garlic, finely chopped
• 1 fresh bay leaf
• Salt and freshly ground pepper
• 6 cups vegetable broth (6 c. of water, 2 T of Better Than Boulion)
• 2 c. chickpeas rinsed and drained.
• Dash freshly grated nutmeg
• 1 1 pound package  gnocchi or 8 oz of whole wheat pasta (any shape will do)
• 1 cup frozen peas
• Flat-leaf parsley, finely chopped (a couple of generous handfuls)
• Crusty bread, for dunking

1. In a soup pot, bring to heat over medium-high heat. add the celery, onions, carrots, garlic and bay leaf, season with salt and pepper and cook for 5 minutes. Add water 1T at a time to prevent sticking. Stir in the broth, cover the pot and bring to a boil.
2. Add the gnocchi/pasta to the stoup and simmer for 5 minutes. Add the peas, nutmeg and parsley and cook for 2 minutes. Remove the soup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread or salad.