Prepare the chickpeas: Drain and rinse canned chickpeas. Preheat the oven to 400°F and arrange the baking sheet with parchment or silicone baking mats. In a small bowl, toss together the chickpeas, 1/2 teaspoons of Italian seasonings and 2 tablespoons of vegetable soup. Spread on a baking tray and roast for 20-30 minutes or until golden, then flip over halfway through. Let it cool completely and then set aside.
Point the instant pot towards the saute setting.
Add 1 tablespoon of the soup, onion, kale, carrots and celery, and saute for 3 minutes until the onion is soft and translucent.
Season with salt and pepper, add thyme, add the flavor and remaining seasonings and stir. Pour the rest of the broth. Add chickpeas.
Close the lid. Set the Instant Pot to the soup settings and set the timer to 7 minutes.
Once the instant pot cycle is complete, wait for the natural release cycle to complete and should take about 10 minutes. If you are in a hurry, follow the manufacturer’s guide. Carefully unlock and remove the lid from the instant pot.
Add the noodles to the soup and set the instant pot again to the saute setting. Cook for another 8 minutes or until noodles are cooked.
Press the Cancel button to turn off the Instant Pot. Prefer the seasonings and adjust them as needed. Garnish with fresh parsley if necessary.
