The night before, soak 1 cup of dried cannellini beans in plenty of water. The beans will expand overnight. The next day, add beans and soaking water to a pot. Make sure the beans are covered with 2 inches of water. Add 1 piece of kombu to the beans and season with 1 tsp sea salt and 3 peppercorns. Cook the beans uncovered for 25-30 minutes or until the beans are tender and creamy. Reserve cooking water for the soup.

Heat oil and chilli flakes in a large dutch oven. Add onion, garlic, carrot and celery. Reduce heat to medium-low, coat veggies well and season with salt and cracked pepper. Cover with a lid and cook low and slow for 15-20 minutes stirring periodically.

Add tomatoes, beans and bean cooking water. Season with salt and pepper. Bring to a boil, reduce heat to a simmer and partially cover the pot with a lid. Cook soup for 45 minutes stirring often. If you find that the soup isn't brothy enough, add 1 cup of water or vegetable broth.

While the soup is cooking, cook pasta. Make sure to undercook it as it will continue to cook in the soup. Cook for 1/2 the suggested time.

Add in spinach, 1/4-1/2cup of vegan Parmesan and cooked pasta. Stir to incorporate. Cook for another 10 minutes on low to allow flavours to meld together. Garnish with more cheese, check for seasoning and serve into big bowls.