Chickpea Noodle Soup

 Source: New York Times

4 oz. short thin pasta

1/4 cup olive oil

2 medium carrots, peeled & diced

2 celery stalks, diced

1 cup chopped onion

1/4 cup nutritional yeast flakes

2 thyme sprigs or bay leaves

1/4 tsp turmeric

1/3 cup chopped parsley

4 cups vegetable broth

2 cans garbanzo beans (15 oz each), drained & rinsed

1. Cook pasta according to package directions; drain & set aside.

2. Heat oil in large pot; add carrots, celery, onion, turmeric, & thyme sprigs. Cook, stirring occasionally, until vegetables are softened (7-10 minutes).

3. Add broth, beans, & parsley; season with salt & pepper.  Bring to a boil and simmer about 10 minutes to blend flavors.

4. Remove thyme springs; stir in cooked noodles. Enjoy!