METHOD

• Prepare and chop or dice leek, onion, carrot, turnip, swede and zucchini into small bite size pieces.
• Heat a stock pot on low heat and add 2-3 tablespoons of cooking oil. If oil free add small amount of water to saute' vegetables.
• Add leek, onion, carrot, turnip, swede and zucchini, saute' while stirring for a couple of minutes until vegetables begin to sweat down.
• Add Italian herbs, turmeric and chilli powder continue to sauté and stir another couple of minutes.
• Add vegetable broth or water and stock cubes, turn heat up to high, once it comes to a boil turn heat down to a gentle simmer and cook until vegetables are just tender.
• While vegetables are cooking take a saucepan and heat up enough water to cook the pasta shells. 
• Once water has come to a boil add a 1/2 teaspoon of salt add pasta shells and cook until al dente, drain pasta and set aside.
• When vegetables are tender add drained cooked pasta shells, tomato paste, crushed or diced cooked tomatoes, beans and nutritional yeast flakes.
• Continue cooking for another ten minutes to combine the flavours. 
• If you want more liquid in your soup now is the time to add it. Sometimes I add another 2 cups of water and another stock cube. 
• Taste for flavour add more seasoning etc if needed. Add sweetener now if you choose to, it brings all the flavours together.
• Finally add fresh parsley stir in and leave.