Sometimes nothing is more comforting than a big bowl of soup. Nutritional yeast adds a savory depth of flavor that is key to this meatless spin on the classic chicken noodle.
Finish this off with whatever tender herbs you might have on hand - we love dill or parsley!
Leftovers: This is a great way to use up whatever random pasta you have sitting in the pantry. We use short pasta here but if you have some random spaghetti, go for it! Break it up and throw it in. You do you 😎
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01.
Heat a large dutch oven or pot over medium heat and add oil. Cook the onions until they start to become a little translucent (about 5-7 minutes).
02.
Add the carrots, celery, cabbage, thyme, nutritional yeast and bay leaves to the pot. Cook for another 5-7 minutes until the cabbage starts to wilt and soften.
03.
Add the vegetable broth and chickpeas. Simmer on medium/low until the carrots and celery soften (about 10 minutes).
04.
Increase heat to high and add pasta. Cook until al dente (about 7-10 minutes depending on the shape).
05.
Finish by stirring in whatever chopped tender herbs you have on hand, we love parsley or dill! Add salt and pepper to taste then serve!
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