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Ingredients
  • 1 tablespoon olive oil or vegan buttery spread
  • 2 medium onions, diced
  • 4 to 5 cloves of garlic, minced
  • 10 baby carrots, diced
  • 4 celery stalks, diced
  • 1 ½ cups chopped cabbage
  • 2 quarts vegetable broth
  • 1 can organic chickpeas, drained
  • 8 oz. (½ box) whole wheat rotini noodles
  • 8 sprigs of fresh thyme
  • salt and pepper to taste
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