Chickpea Noodle Soup

So easy, such comfort food, we love this soup so much. Vegan for Everybody pg 78.

• 2 tbsp vegetable oil
• 1 onion
• 3 carrots
• 2 celery ribs (or a bit of celery root or some celery seed in a pinch)
• 3 tbsp nutritional yeast
• 3/4 tsp dry thyme (or 2 tsp minced fresh)
• 2 bay leaves
• 6 cups broth
• 2 cans chickpeas
• 1/2 cup ditalini (I'll bump to nearly a full cup, but more than that is too much)
• parsley for finishing, dry works

1. Chop onion, carrots and celery as you please. Heat the oil in a large pot or dutch oven and sautee veggies with a bit of pepper until soft.
2. Add nooch, thyme, and bay leaves. Stir until fragrant.
3. Add broth and chickpeas. Bring to a boil and simmer for about 10 minutes.
4. Stir in the pasta and boil until cooked, about 10 more minutes. Season with parsley, salt, and pepper.

originally submitted by jes_p on May 13, 2020