Chop yellow onion, celery and carrots. Mince garlic.
Heat pan on medium then add oil
Sauté onion, celery and carrots for 5-8 minutes, until onion is translucent (you can use oil or dry sauté.) You may need to turn the heat down to medium low so the onions don't brown.
Add garlic and sauté until fragrant, 30 seconds.
Add herb de Provence, parsley, oregano, thyme, salt and pepper. Sauté for another minute until combined.
Add vegetable stock and chickpeas.
Bring to a light boil and add pasta and frozen peas. Immediately turn down to a simmer.
When pasta is just about done add the greens.
Once the greens wilt (they will be bright green), it’s ready!
Enjoy!