Instructions

• If using the 14 oz dried chickpeas called for in the ingredient list: soak them in plenty of water for at least 8 hours or overnight, then drain and simmer in fresh water until tender, about 45–60 minutes. (If you use a pressure cooker/Instant Pot, cook soaked chickpeas about 20–30 minutes under pressure.) Drain and set aside. If you are using canned chickpeas instead, drain and rinse them and skip this step.
• If your 14 oz kidney beans are canned: drain and rinse them. If they are dried, soak and cook them separately until tender before using. Set the cooked/drained beans aside.
• Cook 1 cup small shells (dry) according to package instructions until al dente; drain and set aside.
• Peel and chop 1 medium onion. Peel and mince 3–4 cloves garlic. Peel and dice 1 large potato into roughly 1/2–3/4-inch cubes. Peel and slice 1 large carrot and 1 parsnip into bite-size pieces. Wash and chop 1 celery stalk. Finely chop the fresh parsley for garnish.
• Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat.
• Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
• Add the minced garlic and cook 30–60 seconds, stirring, until fragrant.
• Add the sliced carrot, parsnip, and chopped celery. Stir and cook for 5–6 minutes, until the vegetables begin to soften.
• Stir in 2.5 oz tomato paste, 14 oz chopped tomatoes, and 1 tsp sweet paprika powder. Cook and stir for 2–3 minutes to combine and heat the tomato paste.
• Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 bay leaf, and salt and pepper to taste. Stir to distribute the seasonings.
• Pour in 6 cups veggie broth and bring the soup to a gentle simmer.
• Add the diced potatoes and simmer until the potatoes are tender when pierced with a fork, about 10–12 minutes (time will vary with cube size).
• Add the drained/cooked kidney beans and the cooked chickpeas to the pot. Simmer 4–5 minutes more to heat the beans through and let flavors meld.
• Remove and discard the bay leaf. Stir in the cooked pasta and heat for 1–2 minutes to combine (do not overcook the pasta).
• Taste and adjust salt and pepper if needed. Serve the soup hot, topped with the chopped fresh parsley.