Heat the oil in a medium-large pot over medium heat. Add the onion, then lower the heat to medium-low, cooking while stirring occasionally until very soft—about 10 minutes.
Increase the heat back to medium, then add the carrot and potato. Cook for about 5 minutes, stirring occasionally, until the vegetables have started to soften.
Add the tomato paste and red pepper flakes, then cook one more minute.
Stir in the broth, then add the bay leaf. Cover the pot with a lid, then increase the heat and bring to a low boil. Gently boil for 5 minutes, or until the vegetables are mostly tender.
Add the pasta and cook 1 minute shy of the package instructions / al dente. My pasta took about 11 minutes total to cook. Keep the pot covered.
When the pasta has about 5 minutes left, add the zucchini. Keep the pot covered.
Once the pasta is 1 minute from being done, stir in the frozen peas, spinach and kidney beans. Cover and raise the heat if necessary. Gently boil for 1 minute.
Turn off the heat, then stir in the nutritional yeast, lemon juice, basil, oregano, plus salt and pepper to taste. Carefully taste, then adjust ingredient amounts if you'd like. Serve in bowls with hearty slices of wholegrain bread.
