Italian Chickpea Soup

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4 cups low-sodium vegetable broth

1 medium onion, chopped (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 small bay leaf

1 tsp. dried thyme

1 tsp. dried oregano

1/8-1/4 tsp. cayenne pepper

2 16-oz. cans chickpeas, rinsed and drained

2 large sweet potatoes, peeled and cut into 1/2-inch cubes (6 cups)

1 stalk celery, finely diced (1/2 cup)

1 Tbs. Dijon mustard

1/3 cup chopped fresh parsley, plus a few sprigs for garnish

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