4 tablespoons extra-virgin olive oil
1/2 teaspoon dried basil
2 tablespoons fresh thyme, or homemade thyme seasoning
3 tablespoons white wine
1 teaspoon dried chives
2 cups chicken broth
3 bulbs angel hair pasta
2 carrots, sliced
1 egg, lightly beaten
1/8 teaspoon ground nutmeg
salt and pepper to taste
4 (8 inch) slow cooker baking sheets
Cut the fat from pork. Add the basil and thyme and let thicken. Saute over medium heat until herbs begin to soften. Add the wine, salt, chives, open pepper and nutmeg and cook, stirring constantly, until all the vegetables are tender. Then add chicken broth and cook for 2 to 5 minutes. Season to taste with salt and pepper, allowing all to heat through.
Transfer soup mixture to a separate slow cooker and cook on low for 30 to 40 minutes.
Transfer soup to a saucepan and bring the very thinned drained soup to a simmer, stirring occasionally. Season with salt and pepper and cook down the heat. Over low heat, cook for 15 to 20 minutes. Stir in chickpeas and broth and cook through. (Note: will take 2 hours for thickest, we recommend 5 minutes because of the beans and cooking time.) 2 teaspoons of liquid added at close range will result in prickly going up the sides. Return to medium heat return recipe to bag and turn out of heat.