Step 1

Peel and chop onion and garlic. Wash, peel, and dice the potato. Wash, peel, and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned kidney beans and canned chickpeas so nothing to do there.

Step 2

Cook the pasta of your choice separately according to package instructions.

Step 3

Heat a stockpot or Dutch oven to medium heat and add olive oil and chopped onion. Cook them for 1-2 minutes.

Step 4

Add chopped garlic, sliced carrot, parsnip, and celery. Stir and cook for 5-6 minutes.

Step 5

Add tomato paste, canned chopped tomatoes, and sweet paprika powder. Bring to boil, which should take 2-3 minutes.

Step 6

Add seasoning: salt, pepper, dried basil, oregano, and thyme, as well as the dried bay leaf. Stir to combine.

Step 7

Add veggie broth and cook the soup for 10 minutes on medium heat.

Step 8

Add diced potatoes and cook for 6-8 minutes.

Step 9

When the potatoes are soft, add canned or cooked beans and chickpeas and cook for 5 minutes.

Step 10

Finally, add cooked pasta and top it with vegan parmesan, nutritional yeast, freshly chopped parsley, or basil. Enjoy!