Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrots, celery, salt, and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. stir in nutritional yeast, thyme, and bay leaves and cook until fragrant, about 30 seconds.
Stir in broth and chickpeas and bring to boil. Reduce heat to medium-low and simmer, partially covered, until flavors meld, about 10 minutes.
Stir in pasta, increase heat to medium-high, and boil until just tender, about 10 minutes. Off heat, discard bay leaves and stir in parsley. Season with salt and pepper to taste, and serve.