Fry shallots in a medium saucepan over low heat until soft but not brown. Add garlic and fry for 30 seconds.
Add mushrooms and fry until liquid is cooked out and mushrooms look browned and soft. Add tomatoes, stock and beans and cook on a low simmer for 15-20 minutes.
Add broccoli/asparagus and macaroni and nutritional yeast and cook until macaroni is done (about 3-4 minutes).
Top with chopped chives or any fresh herbs you have on hand. Dig in!