Chickpea noodle soup is quick and easy vegan comfort food at its finest.
In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat. Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender. Stir in garlic and cook for a minute more. Add broth, thyme, bay leaves and pepper (along with a teaspoon of salt if the broth and chickpeas are unsalted) and bring to a boil, then simmer, covered, for 10 minutes. Uncover and add noodles. Cook according to timing indicated on package. Off the heat, stir in chickpeas and parsley. Ladle into bowls and serve.
This is my favorite vegetable broth by far. (Affiliate link.)