Chickpea Noodle Soup

1. Heat butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery and salt and pepper, and saute for 8–10 minutes or until softened.

2. After vegetables are cooked, add in minced garlic and saute for 1 minute, stirring constantly.

3. Add chickpeas and vegetable broth. Turn heat up to high and bring soup to a boil. Add noodles and cook for 20–25 minutes, or until noodles are tender.

Note: I made my soup the night before, and found that the noodles had soaked up some of the liquid. I added a cup of water when I reheated the soup, and it was the perfect solution.