Heat up a large soup pot over medium heat. Add in the onions and water saute them until soft- about 2-3 minutes. Add in the carrots, celery, chickpeas plus liquid, veggie broth seasoning, bay leaf and water and stir. Cover and bring to a simmer for 10 minutes or until the carrots are soft. Uncover, add in the pasta and boil for another 6-7 minutes until the pasta is cooked.
Notes
Use any brand broth cube or vegan seasoning you have, or use veggie stock.