Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.

Add the Leeks and Garlic: Stir in the sliced leeks and chopped garlic, cooking for another 2-3 minutes until fragrant.

Season the Soup: Add the salt, zucchini, tomato paste, oregano, poultry seasoning (or all-purpose seasoning), chili flakes (if using), and black pepper. Stir everything together and cook for 1-2 minutes to allow the spices to release their aromas.

Add the Tomatoes and Broth: Pour in the diced fire-roasted tomatoes, vegetable or chicken broth, and bring the mixture to a simmer. Allow the soup to simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded.

Add the Beans and Kale: Stir in the kidney beans and chopped kale, and cook for another 5-7 minutes until the kale is wilted and tender.

Cook the Pasta: In a separate pot, cook the gluten-free elbow macaroni according to the package instructions. Once cooked, drain and set aside. (Note: If you prefer the noodles to be softer, you can add them directly to the soup and simmer for an additional 5 minutes.)

Finish the Soup: Add the cooked pasta to the soup, stirring to combine. Taste and adjust the seasoning with additional salt, pepper, or herbs if needed. Stir in the fresh parsley just before serving.

Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese or dairy-free Parmesan for a delicious finishing touch. Serve with extra fresh herbs and crusty bread if desired.