Vegan Noodle Soup with Chickpeas

INGREDIENTS

1 cup

campanelle pasta, for gluten-free option use gf pasta

carrots, or 4 small carrots

celery stalks

large onion

5 cups

vegetable broth

1 cup

water

3 tbsp

nutritional yeast

and 1/2 teaspoons garlic powder

and 1/2 teaspoons onion powder

1 tsp

dried parsley

1/2 tsp

dried oregano

1/4 tsp

dried thyme

bay leaf

Himalayan pink salt to taste, I use about 1 and 3/4 teaspoon with a low sodium broth

pepper

and 1/2 cups chickpeas (15oz can), or another suggested add-in