Heat the @vegetable oil{2%Tbsp} in a #Dutch oven{} over medium heat until shimmering. Add @onion{1}, @peeled and chopped carrots{3}, @sliced celery ribs{2}, and @pepper{1/4%tsp} and cook, stirring occasionally, until softened, ~{5 to 7%minutes}.

Stir in @nutritional yeast{3%Tbsp}, @thyme{2%tsp}, and @bay leaves{2} and cook until fragrant, about ~{30%seconds}.

Stir in @vegetable broth{6%cups} and @chickpeas{2%15-oz cans} and bring to a boil.

Reduce heat to medium-low and simmer, partially covered, until flavors meld, about ~{10%minutes}.

Stir in @pasta{1%cup}. Increase heat to medium-high, and boil until just tender, about ~{10%minutes}.

Turn off heat. Discard bay leaves and stir in @parsley{2%tsp}. Season with @salt and @pepper to taste, and serve.