Instant Pot Instructions:

1. Prepare the chickpeas: Drain and rinse the canned chickpeas. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, toss together the chickpeas, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of vegetable broth. Spread onto the baking tray and roast for 20-30 minutes or until golden, flipping halfway through. Cool completely and then set aside.
2. Turn your Instant Pot to the sauté setting.
3. Add a few tablespoons of broth, the onion, kale, carrots, and celery, and sauté for 3 minutes until the onion softens and becomes translucent.
4. Season with salt and pepper, add the thyme, miso, and remaining seasoning, and stir. Pour in the rest of the broth. Add the chickpeas.
5. Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete; it should take about 10 minutes. Follow the manufacturer’s guide for quick release if in a rush. Carefully unlock and remove the lid from the Instant Pot.
7. Add the noodles to the soup and set the Instant Pot to the sauté setting again. Cook for another 8 minutes uncovered, or until the noodles are cooked.
8. Turn off the Instant Pot by pressing the Cancel button. Taste for seasoning and adjust as necessary. Garnish with fresh parsley if desired.

Stovetop Instructions:

1. Prepare the chickpeas: Drain and rinse the canned chickpeas. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, toss the chickpeas with 1/2 teaspoon of Italian seasoning and 2 tablespoons of vegetable broth. Spread onto the baking sheet and roast for 20–30 minutes, flipping halfway through, until golden. Cool completely and set aside.
2. Sauté the vegetables: Heat a large pot or Dutch oven over medium heat. Add a few tablespoons of broth, then add the onion, kale, carrots, and celery. Sauté for 3–5 minutes, until the onion softens and becomes translucent.
3. Add the seasonings and broth: Season with salt and pepper. Add the fresh thyme, bay leaf, miso, and remaining 1/2 teaspoon of Italian seasoning. Stir to combine, then pour in the remaining broth. Add the roasted chickpeas.
4. Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the vegetables are tender and the flavors have come together.
5. Cook the noodles: Remove the lid and add the pasta. Simmer uncovered according to the pasta package directions, usually about 7–10 minutes, or until the noodles are tender. Stir occasionally to prevent them from sticking together.
6. Finish and serve: Remove the bay leaf and thyme sprigs. Taste and adjust the salt and pepper as needed. Garnish with fresh parsley if desired and serve hot.