1 tablespoon extra-virgin olive oil
2 celery ribs, finely chopped
2 carrots, finely chopped
1/2 yellow onion, finely chopped
2 1/2 litres water
1/4 cup large-flaked nutritional yeast
1 tablespoon dried parsley
1 bay leaf
1 teaspoon fine sea or Himalayan salt
3/4 teaspoon onion powder
1/2 teaspoon dried sage
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
About 10 grinds freshly ground black pepper
Additional salt to taste
8 oz (226g) dry brown rice spaghetti or linguine, broken into approximately 3-inch pieces (I like Tinkyada)

Heat the oil in a large pot on medium heat. Add the celery, carrots, and onion. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the water, nutritional yeast flakes, parsley, bay leaf, salt, onion powder, sage, poultry seasoning, thyme, oregano, garlic powder, and pepper. Mix well. Bring the mixture to a boil. Cover and decrease to a simmer. Cook for about 30 minutes, until the vegetables are tender. Taste for salt, adding more if desired (I add about 1/2 teaspoon).

Bring the soup back to a boil. Add the spaghetti. Cook until the spaghetti is tender, about 8 minutes. Remove bay leaf. Serve immediately.