Heat a large deep fry pan or a stock pot with a medium heat and add in 2 tbsp extra virgin oive oil

After 2 minutes add in the chopped onion, chopped bell peppers, sliced carrots and chopped garlic, mix with the olive oil

After 5 minutes and the onion is translucent and the rest of the vegetables lightly sauteed, add in 1 tsp sweet smoked paprika, quickly mix together, then add in ½ cup tomato sauce, mix together and simmer

Once the tomato sauce has slightly thickend, add in the chopped potatoes, ½ cup white wine and season with sea salt & black pepper, turn up the heat to a high heat, mix together and cook for 3 minutes, then add in 5 cups vegetable broth, ¼ tsp saffron threads and 1 bay leaf, mix together and cook on a high heat between 15 to 20 minutes

After 15 to 20 minutes and the potatoes are fully cooked through, you can always pierce them with a toothpick, add in 1 cup penne pasta and cook until al dente (check pasta package instructions), then remove the pan from the heat, transfer into shallow bowls and top off with finely chopped parsley, enjoy!