Created on: Fri Jan 10 2025 14:41:53 GMT+0000 (Coordinated Universal Time)
Ingredients:
2 Tbsp vegetable oil
1 onion
3 peeled and chopped carrots
2 sliced celery ribs
0.25 tsp pepper
3 Tbsp nutritional yeast
2 tsp thyme
2 bay leaves
6 cups vegetable broth
2 15-oz cans chickpeas
1 cup pasta
2 tsp parsley
some salt
some pepper
Instructions:
Heat the vegetable oil in a Dutch oven over medium heat until shimmering. Add onion, peeled and chopped carrots, sliced celery ribs, and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in nutritional yeast, thyme, and bay leaves and cook until fragrant, about 30 seconds.
Stir in vegetable broth and chickpeas and bring to a boil.
Reduce heat to medium-low and simmer, partially covered, until flavors meld, about 10 minutes.
Stir in pasta. Increase heat to medium-high, and boil until just tender, about 10 minutes.
Turn off heat. Discard bay leaves and stir in parsley. Season with salt and pepper to taste, and serve.