In a small bowl, stir together the nutritional yeast, oregano, salt, marjoram, black pepper, and onion powder. Set aside for now.
In a large stockpot over medium-high heat, add the onion, yellow bell pepper, and garlic and saute for 6 minutes, adding a splash of water and stirring if the veggies begin to stick.
Add the water, zucchini and tomato paste and stir until the tomato paste dissolves. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes, with a lid on the pot at an angle
Stir in the diced tomatoes (including the juice), cannellini beans, peas, kale, coconut aminos, and the spice mixture you set aside earlier. Simmer for 5 more minutes, uncovered, then add the basil, parsley, and lemon juice and remove from the heat.