Heat your a stockpot or a Dutch oven to medium heat and add olive oil.
Cook the chopped onion for 1-2 minutes.
Add the chopped garlic, the sliced carrot, parsnip, and celery. Stir and cook for 5-6 minutes.
Add the tomato paste, the canned chopped tomatoes, and the sweet paprika powder. Bring to boil, which should take 2-3 minutes.
Add the seasoning: salt, pepper, dried basil, oregano, and thyme, as well as the dried bay leaf. Stir to combine.
Add veggie broth and cook the soup for 10 minutes on medium heat.
Add the diced potatoes and cook for 6-8 minutes.
When the potatoes are soft, add the canned or cooked beans and chickpeas and cook for 5 minutes.
Finally, add the cooked pasta and top it with vegan parmesan, nutritional yeast, freshly chopped parsley or basil. Enjoy!