In a large pot, warm oil over medium heat. Add the onion, carrot, celery and garlic, sprinkle with salt & pepper then cook for 5 minutes.
Next add the zucchini, kale and oregano. Stir together and cook for 3 minutes. Pour in the diced tomatoes, tomato pasta, vegetable broth and bay leaf then bring to a low boil. Add the pasta and cook until al dente, about 7-10 minutes depending on the pasta you choose.
Lastly, stir in the beans and cook until heated through. Squeeze in the lemon juice and stir to combine. Add more salt & pepper, if desired. Serve warm with cashew parmesan and fresh parsley (optional), and enjoy!
To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.