This easy soup recipe has all the heartiness of classic chicken noodle soup - but plant-based! Featuring chickpeas and veggies, this soup recipe is delicious and filling.
Heat oil over medium heat. Add onion, carrots, and celery. Season with salt and pepper. Cook until vegetables are softened, stirring frequently (about 5-7 minutes).
Add garlic, nutritional yeast, thyme, and rosemary. Cook until fragrant (about 1 minute)
Add vegetable broth and chickpeas; stir. Add bay leaves, bring to a boil. Reduce heat to low-medium, cover, and let simmer for 10 minutes.
Remove lid and add pasta. Let cook for 10 minutes until pasta is cooked through. Remove bay leaves and stir in parsley.
Video
Notes
Leftovers keep in the fridge for 5-7 days. I don't recommend freezing as pasta does not freeze well. If you would like to freeze, I would just omit the pasta.