Heat oil in a Dutch oven or stock pot over medium heat until oil shimmers.

Add onion, carrots, celery, and a pinch of salt and black pepper to the pot. Stir occasionally while cooking for 6-8 minutes until vegetables soften.

Stir in garlic until fragrant; about 30 seconds.

Pour in marinara, vegetable broth, and add in bay leaves, Italian seasoning, red pepper flakes, and nutritional yeast.

Bring mixture to a simmer and cook for 10 minutes.

Discard the bay leaves and add 1 cup of the beans. Use an immersion blender to blend soup to add creaminess. You can also transfer 1 cup of the soup to a blender and then incorporate back into the Dutch oven.

Add remaining beans and pasta to the soup and continue simmering for 15 minutes stirring occasionally to prevent the pasta from sticking to the pot.

When the pasta is tender add the kale and parsley and cook for 5 minutes.

Remove from heat and stir in the lemon juice and taste for additional seasoning: olive oil, salt, pepper, etc.

Place soup in bowls and garnish with vegan parmesan, additional parsley, or black pepper if desired.