One Pot Vegan Creamy Italian Acini di Pepe Soup

0 Make a cashew cream for the soup first. Add the soaked, softened cashews to a blender with the non-dairy milk and a pinch of salt and pepper.
1 Blend on high until the mixture is completely smooth. Set aside.
2 Now in a large soup pot, heat the olive oil on medium high. Add the onions, carrots, celery and garlic to the pot. 
3 Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes. 
4 Add the chickpeas, tomato paste, basil, oregano and a pinch of salt and pepper to the pot. Stir to combine everything. Sauté for another minute. 
5 Pour the broth into the pot, bring it to a simmer, then pour the pasta, diced tomatoes and tomato sauce into the pot. 
6 Stir and let simmer until the pasta is al dente. Check the package for timing, but usually about 10-12 minutes. 
7 Once the pasta is al dente, pour the cashew cream into the pot and stir to combine. 
8 Taste and adjust seasonings, adding more salt and pepper if needed. 
9 Then add the baby spinach, stir it into the soup and let it wilt. 
10 Serve immediately topped with vegan Parmesan if desired.