In a large pot or dutch oven, heat 2tbs of olive oil over medium-high heat. Add the onion, carrot and celery with a good pinch of saltand allow to cook together for about 10 minutes until the onion starts to turn translucent. Then add the garlic and cook for 30 seconds, stirring constantly until fragrant.
Add in the dried herbs-dried thyme, oregano and sage and stir to combine for just a minute, then add in the coconut milk, 4 cups of vegetable broth, and vegan parmesan (if using). Stir to combine and taste the broth, add more salt if necessary (I usually add an additional 1tsp of salt). Add in the chickpeas and pasta noodles. Cook for 5 minutes (or the necessary time for your pasta noodles to cook). Add in more vegetable broth if necessary as the pasta may soak up a lot of liquid when cooking.
Serve immediately if possible, but if you need to let it sit before eating then keep in mind that the pasta will continue soaking up the broth, so you may need to add more until you reach your desired consistency. Enjoy!
This soup stays good in the frige for up to 4 days. It does not freeze well as it contains pasta which will become mushy. If you would like to freeze it then make the soup without the noodles added and freeze it separately. Then add in cooked noodles once you defost and warm the soup after freezing.
