Prep the vegetables

• Dice the onion.
• Slice the carrots.
• Chop the garlic cloves.

Sauté the aromatics

• Preheat the pot, then add the oil and let it heat for about 15 seconds.
• Add the carrots and onion and sauté for 1 to 2 minutes.
• Stir in the garlic and garlic powder.

Add water and seasonings

• Pour in the water.
• Add the basil, oregano and crushed red pepper flakes and stir well.
• Stir in the bouillon base — do not add any salt.

Add tomatoes and chickpeas

• Pour in the whole can of fire roasted tomatoes with its juice.
• Add the chickpeas.
• Stir in the ginger and, if using, the white cooking wine.

Simmer the soup

• Bring to a boil, then reduce to a low simmer.
• Cover with a lid and simmer for 30 minutes.

Cook the pasta in the soup

• Add the pasta and turn the heat back up to a boil.
• Cook for 12 minutes, following the pasta package instructions.

Serve

• Ladle into bowls and top with vegan mozzarella.