Prepare the chickpeas: Drain and rinse the canned chickpeas. Preheat 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.
Turn your Instant Pot to the sauté setting.
Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
Season with salt and pepper, add the thyme, miso, and remaining seasoning, and stir. Pour in the rest of the broth. Add the chickpeas.
Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, 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.
Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 8 minutes uncovered, or until the noodles are cooked.
Turn off the Instant Pot, by pressing the cancel button. Taste for seasoning and adjust as necessary. Garnish with fresh parsley if desired.
