Comforting Rustic Italian Vegetable Bake with Cannellini Beans

Ingredients

• 1 medium yellow onion, cut into wedges
• 1 red bell pepper, diced
• 900 g Russet potatoes, unpeeled, sliced into wedges
• 1 medium zucchini, cut into thick rounds
• 2 tablespoons minced garlic
• 1 can (410 g) petite diced tomatoes
• 1 can (440 g) cannellini beans, drained and rinsed
• 2 to 4 tablespoons vegetable broth
• 1/4 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons dried minced onions
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon dried ground rosemary
• 1 teaspoon dried crushed thyme leaves
• 2 bay leaves
• 1 teaspoon sea salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• Nutritional yeast or vegan parmesan cheese, to serve
• Freshly chopped parsley, for serving
• Dried red pepper flakes, as desired