There are probably enough minerals in the extract to suffice for the yeast, but there is one aspect that an extract brewer might consider, Flavor ions.
The main thing would be if you wanted to accentuate maltiness or hoppiness in the finished beer. An extract brewer may add either gypsum or calcium chloride, but not both at the same time.
I show that for a starting water with little ionic content, adding up to about 3/4 gram of calcium chloride per gallon of kettle water would be about the limit if maltiness is the goal.
Adding up to 2 grams of gypsum per gallon of kettle water would be about the limit if accentuating hoppiness is the goal. I would keep it under 1 gram/gallon if you weren't too interested in hopping it up that much.
The added calcium from either of these minerals will be beneficial to the yeast since the starting water is low.