Vegan Chickpea Noodle Soup

Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.

Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.

While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.