Hearty Vegetable and Bean Stew

1Heat olive oil (2 tablespoons) in a large pot over medium heat. Add the chopped onion (1) and sauté until softened, about 5 minutes.

2Add the minced garlic (3 cloves) and cook for another minute until fragrant.

3Add the carrots (2), celery, bell pepper, (1) zucchini (1), and green beans (1 cup) to the pot. Sauté for 5-7 minutes until the vegetables start to soften.

4Stir in the diced tomatoes (1 can) and vegetable broth (4 cups). Bring the stew to a boil, then reduce the heat and let it simmer for 15-20 minutes.

5Add the kidney beans (1 can), chickpeas, dried thyme (1 teaspoon), paprika (1 teaspoon), salt, and pepper. Stir well to combine all the ingredients.

6Simmer the stew for an additional 10-15 minutes to allow the flavors to blend.

7Taste and adjust the seasoning with more salt and pepper if needed.

8Serve the vegetable and bean stew hot, garnished with freshly chopped parsley.