Ingredients
¼ cup extra-virgin olive oil
2 medium carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
1 large yellow onion, finely chopped
¼ cup nutritional yeast
2 thyme sprigs or bay leaves
¼ teaspoon ground turmeric
½ cup finely chopped dill or parsley
Salt and black pepper
4 cups vegetable broth
2 (15-ounce) cans chickpeas, drained and rinsed
4 ounces long, thin pasta, broken into short pieces, preferably angel hair
Directions
1
Heat the oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric and half the dill. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened and juicy, 7 to 10 minutes.
2
Add 2 cups water, the broth and chickpeas. Bring to a boil over high. Season to taste with salt and pepper; the broth should be very flavorful at this point.
3
Add the pasta and cook, stirring occasionally, until tender according to package directions. Remove thyme and stir in the remaining ¼ cup dill.