For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 small zucchini, diced
- 1 small carrot, finely chopped
- 1 large tomato, seeded and diced 1 (15-ounce) can navy beans, rinsed and drained
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 5 cups reduced-sodium vegetable broth
- 1 cup small pasta (such as tubetti)
- 2 tablespoons Marsala wine
- 2 bay leaves
For the Pistou
- 1 clove garlic, coarsely chopped
- 1 cup fresh baby spinach or arugula
- 1/2 cup packed fresh basil leaves
- 1/4 cup toasted walnut pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons light miso paste
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegan Parmesan, for topping (optional)