3 c. water
1 large onion, chopped (approx. 2 cups)
4 celery stalks, sliced (approx 1 cup)
1 large bay leaf
1 large red potato, diced
1 15-oz. can chickpeas, rinsed & drained
1 c. elbow quinoa pasta
1 TBSP. chives, chopped (optional)
3 tsp. ground sage (not the powder type)
1 1/2 tsp. thyme
1/2 tsp. marjoram
1 c. non-dairy creamer (I use soy) or non-dairy milk
2 TBSP. cornstarch, or another thickener
2 green onions, whites & greens chopped
-In a large pot add the water, onion, celery and bay leaf. Bring to a boil. Turn down and simmer for 3-5 minutes.
-Add the potatoes and chickpeas.Simmer for 5 more minutes.
-Stir in the pasta and cook until pasta is al dente.
-Add the chives, sage, thyme, and marjoram.
-In a small bowl, whisk together the creamer and cornstarch. Slowly stir in the soup.
-Simmer until soup thickens, approx.3 minutes.
-Stir in green onions.
The longer the soup sits, the more flavorful it becomes!