In a large pot over medium heat, drizzle a tablespoon of olive oil and add the chopped small sweet onion, diced large carrot, and chopped ribs of celery. Sauté for about 5 minutes until softened and translucent.

Stir in minced garlic and cook for 1 minute, allowing its savory aroma to infuse the pot, preventing burning.

Sprinkle in black pepper, dried sage, and red pepper flakes; mix to combine and pour in vegetable broth. Bring to a vigorous boil.

Reduce heat and add dry orzo and canned chickpeas, stirring well. Simmer for 10-15 minutes until orzo is tender.

Blend soaked cashews with unsweetened soy milk until smooth and creamy. Stir into soup once the orzo is cooked.

Fold in baby spinach leaves just before serving and stir gently until wilted, about 1-2 minutes.