Step 1: Prep the Vegetables

1. Wash and chop all your vegetables into uniform sizes to ensure even cooking. Dice the onion, slice the carrots and celery, and cut the zucchini and potato into bite-sized pieces. Trim and cut the green beans into 1-inch segments.

Step 2: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened and translucent.
3. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

Step 3: Build the Base

1. Add the carrots, celery, zucchini, green beans, and potato to the pot. Stir to coat the vegetables in the oil and aromatics.
2. Sprinkle in the thyme, basil, smoked paprika, and a pinch of salt and pepper. Cook for 2-3 minutes to allow the spices to bloom.

Step 4: Add the Broth and Tomatoes

1. Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir to combine.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and carrots are tender.

Step 5: Add the Final Ingredients

1. Stir in the spinach (or kale), corn, and chickpeas. Simmer for an additional 5 minutes until the greens are wilted and the corn is heated through.
2. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar for brightness.

Step 6: Serve

1. Ladle the vegetable soup into bowls and garnish with fresh parsley, grated Parmesan (if desired), or a drizzle of olive oil. Serve warm with crusty bread or crackers.