Add garlic, celery, onion, dried basil, and freshly ground black pepper and cook about five minutes, until vegetables begin to get soft and brown, adding a few drops of vegetable broth if sticking occurs.
Add vegetable broth, crushed tomatoes and bay leaf. Bring to a boil then reduce heat and simmer covered for 15 minutes.
Add kidney beans and pasta. Simmer uncovered for another 10-15 minutes or until the pasta is cooked.
Remove bay leaf. Ladle into bowls and garnish with fresh basil and vegan Parmesan then serve.