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We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base.
Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrots, celery, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in nutritional yeast, thyme, and bay leaves and cook until fragrant, about 30 seconds.
Stir in broth and chickpeas and bring to boil. Reduce heat to medium-low and simmer, partially covered, until flavors meld, about 10 minutes.
Stir in pasta, increase heat to medium-high, and boil until just tender, about 10 minutes. Off heat, discard bay leaves and stir in parsley. Season with salt and pepper to taste, and serve.