Wash, peel and finely chop the onion, carrot and celery. Finely mince the garlic.
Add them to your pot and sauté them in water (or a tbsp of EVO oil if you prefer).
Wash, peel and roughly chop the potatoes in different sizes – some big chunks to bite into, some thin ones that will make the soup creamy.
Add them to your pot and let cook for 4/5 minutes.
Pour 2 liters of water in your pot, add the bouillon cube (if using), the chickpeas, mushrooms, bay leaves, garlic powder, pepper, and rosemary.
To make it extra-healthy, you can add a tsp of turmeric.
Bring to a boil, then tip in the pasta of your choice (it will cook longer than needed).
Turn off the stove around the 25th minute. Let sit for 5 minutes, then remove and discard the bay leaves, season to taste and serve with a slice of wholewheat bread, fresh sprouts, nutritional yeast or more freshly cracked pepper.