Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
Add everything else except pasta, and simmer on low for one hour.
Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.