Chickpea Noodle Soup

Ingredients

6 ounces fusilli noodles, dry

1 block extra firm tofu, pressed and drained

1 can chickpeas, rinsed and drained

2 cups kale, chopped

2 stalks celery, diced

2 carrots, chopped

1 cup frozen mixed peas and corn

1 small onion minced

6 cups water

2 tsp better than bouillon

1 tsp garlic powder

2 tbsp nutritional yeast (optional)

Salt and black pepper to taste