Step 1

Heat oil in a large pot on medium-high heat. Add onion and cook until soft, for about 3 minutes.

Step 2

Stir in garlic, celery, carrots, thyme, coriander, Italian seasoning, ground turmeric, and yeast flakes, and cook while stirring for 3 minutes.

Step 3

Add chickpeas, water/broth, and coconut milk, then bring to a boil.

Step 4

Stir in the pasta and simmer for about 10-15 minutes, or until it is cooked. Keep an eye on the pot, as you may need to add an extra cup of water if the level goes low enough that it isn't covering all the pasta anymore.

Step 5

Stir in parsley and salt. Try this soup served with a salad of your choice!