One-Pot Herby Noodle Soup

Combine just half the garlic, lemon zest, just 1 tsp lemon juice, and a pinch of salt in small bowl and set aside. (4-serving meal: use 2 tsp lemon juice)

Heat 2 tbsp olive oil in medium saucepan over medium-low heat. Add onion, carrot, and celery and cook until vegetables are soft and aromatic but have no color, 4 to 5 minutes. Add remaining garlic, nutritional yeast, and just half the thyme and cook until fragrant, 1 to 2 minutes. (4-serving meal: use ¼ cup olive oil) (TIPS: Keep remaining thyme for your own use. For the 4-serving meal, use a large pot.)

Add broth concentrate, 3 cups water, pasta, and ½ tsp salt to saucepan with aromatics. Bring to a boil, cover, reduce heat to low, and simmer until pasta is tender, 9 to 11 minutes. (4-serving meal: use 6 cups water, 1 tsp salt)

Stir just half the parsley and 1 tbsp olive oil into bowl with marinated garlic. Stir chickpeas into soup and cook until warmed through, 2 to 3 minutes. Stir in just 1 tbsp lemon juice, remaining parsley, and a pinch of salt and pepper. Divide one-pot herby noodle soup with chickpeas between bowls and top with garlicky parsley salad. Enjoy! (4-serving meal: use 2 tbsp olive oil, 2 tbsp lemon juice)