Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 medium bell pepper, diced
  • 2 cups kale, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 medium zucchini, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a large stock pot over medium heat.
  2. Sauté onions and garlic until translucent (3-4 minutes).
  3. Add diced carrots, celery, and bell pepper; cook until vegetables begin to soften (5 minutes).
  4. Stir in chopped kale, green beans, and zucchini; cook for an additional 3 minutes.
  5. Add dried thyme and smoked paprika, stirring to coat vegetables (1 minute).
  6. Pour in vegetable broth and diced tomatoes; bring the mixture to a boil.
  7. Reduce heat to low and simmer for 20 minutes, or until vegetables are tender.
  8. Stir in chickpeas and heat through (3-5 minutes).
  9. Taste and adjust seasoning as needed.
  10. Serve hot, garnished with fresh parsley if desired.