2 tablespoons olive oil or vegan butter

1/2 teaspoon red pepper flakes or Calabrian chili paste (optional)

1 white or yellow onion diced

2 stalks celery diced (optional)

1 medium carrot peeled and diced (optional)

4–6 cloves garlic minced

1/2 cup sun-dried tomatoes chopped

1/2 teaspoon paprika

3 tablespoons tomato paste

6 cups vegetable broth

1 (15 oz) can chickpeas or white beans drained and rinsed

1 teaspoon Italian seasoning

1 teaspoon kosher salt more or less to taste

4 ounces dry orzo or ditalini pasta (about 1/2 cup orzo or 3/4 cup ditalini)

2 cups Tuscan kale stalks removed

chopped

1/2 cup full-fat coconut milk can sub cashew cream (recipe in notes)

or store-bought nondairy cream

1/4 cup vegan parmesan plus more to garnish – I like Violife or Follow Your Heart

1/4 cup chopped fresh basil plus more to garnish