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In a large heavy bottomed pot (we use a dutch oven), over medium heat, add the oil. Once heated, add in onions, celery, carrots, and zucchini. Saute for 3-5 minutes or until the vegetables are softened. Add garlic, stir, and cook for 30 more seconds.
Add bay leaves, Brewers yeast (if adding), Italian seasoning, oregano, salt, pepper, and red pepper flakes (if adding). Stir together and let cook for 30 seconds.
Add vegetable broth, water, tomatoes, and tomato paste to the pot. Bring to a simmer. Add the white beans, kidney beans, and pasta. Allow to simmer for 12-15 minutes or until pasta is cooked. Add greens and lemon juice (to taste) and allow to cook until softened and wilted (about 4-5 minutes).
Taste and add more seasoning as desired. Remove from heat and serve topped with fresh parsley and vegan parmesan on top.