– In a large soup pot, melt butter over medium heat. Add carrots, onion, and celery and cook, stirring often, until beginning to soften- about 4-6 minutes. Stir in garlic and continue to cook 60-90 seconds. – Pour in broth and bring to a boil. Add chickpeas, corn, egg noodles, and bay leaf, cover and reduce heat to a simmer. Simmer for 15-20 minutes until noodles are cooked. – Remove from heat, remove bay leaf, and stir in pesto. Season with salt & pepper to taste and serve with grated Parmesan cheese.
Storage: – Allow leftover soup to cool before transferring to an air-tight container and storing in the refrigerator. To maintain freshness, eat within 3-4 days. – To reheat, add desired portion of soup to a saucepan and heat on the stove-top over medium heat. Stir often until soup is warmed through. – If meal prepping, cook and store the egg noodles separately as they may absorb too much broth in the refrigerator. Add egg noodles when re-heating. – If freezing soup, cook soup base without pasta. Allow to cool completely and store chickpea soup in a freezer safe container for up to 2 months in the freezer. Once ready to eat, allow soup to thaw in the refrigerator before reheating, reheat on the stove top, and add egg noodles to simmering soup base.