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Bring a large pot of salted water to a boil over high heat.
Add pasta and cook until tender, about 8 minutes.
Drain, reserving 1/4 cup of the cooking water.
Meanwhile, heat a large skillet over medium heat until hot.
Add onion and cook, stirring frequently, until it begins sticking to the pan, about 5 minutes.
Add broth, carrot, celery, garlic and Swiss chard and cook until vegetables are tender, about 7 minutes.
Stir in tomatoes, basil, thyme and red chile.
Bring to a boil.
Reduce heat to low and simmer until vegetables are very tender and sauce is thickened, 5 to 7 minutes.
Stir in reserved pasta cooking water and heat through, then stir in pasta.
Serve with a sprinkle of nutritional yeast.