Heat the oil in a large pot or dutch oven over medium heat. Add the chopped leek, carrot, celery, zucchini, and salt. Cook, stirring often until the vegetables have softened and turned slightly golden, about 5 minutes. (You could also sauté the veggies in a skillet, then transfer to a pot as I did in the step-by-step photos above).
Add the garlic, oregano, and thyme. Cook for a further minute until fragrant while stirring frequently.
Pour in the strained and diced tomatoes with their juices, and broth. Add the bay leaves, smoked paprika, vegan parmesan (if using), and maple syrup. Season with black pepper and a pinch of chili as desired.
Bring the mixture to a boil, then add the pasta and cover the pot with a lid, leaving about a small gap for steam to escape. Reduce the heat to a gentle simmer and cook for 10 minutes.
Remove the lid and add the beans. Continue simmering for further 5 minutes or until the pasta is al dente.
Turn off the heat and remove the bay leaves. Taste and adjust seasonings.
Serve the soup in bowls and garnish with fresh parsley if you like. Enjoy!
Notes
To make this recipe gluten-free, use gluten-free pasta.
To make this recipe grain-free, use chickpea or lentil pasta. You could also substitute rice or more beans or vegetables for the pasta.
I love the combination of strained and diced tomatoes but you can also use only strained tomatoes if you prefer it creamier or only diced tomatoes if you prefer it chunkier.
Store leftovers in the refrigerator up to 3-4 days or freeze for up to 1 month.
Nutritions
Serving: 1Serving | Calories: 258kcal | Carbohydrates: 44.7g | Protein: 13.1g | Fat: 1.3g
