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