Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrot, and celery and cook for another 3-5 minutes.

Add diced tomatoes, strained tomatoes, vegetable broth, bay leaf, smoked paprika, vegan parmesan (if using), and maple syrup. Season with salt, pepper, and chili flakes (if using).

Bring the mixture to a boil, then add the pasta. Cover the pot with a lid, leaving a small gap for steam to escape. Reduce the heat to a gentle simmer and cook for 10 minutes.

Remove the lid and add the beans. Continue simmering for another 5 minutes or until the pasta is al dente.

Turn off the heat and remove the bay leaf. Taste and adjust seasonings.

Serve the soup in bowls and garnish with fresh parsley, if desired.