After that, throw in the rest of the veggies: green beans, celery, zucchini, and carrots. Mix everything together. To give the veggies a little more softness, sauté for three or four more minutes.
Season with Salt, Pepper, and Smoked Paprika (if using), then add the kidney beans, chopped tomatoes, basil, oregano, vegetable broth, and mix to combine. Heat the soup until it boils.
Simmer the Soup: Bring the soup to a simmer over low heat for 25 to 30 minutes, or until the veggies are soft and the flavors have combined. Incorporate the corn and greens, if used, during the last seven to eight minutes of cooking.
Season to Taste: Add more salt or pepper to taste after tasting the soup.
To serve, spoon the soup into individual bowls and top with chopped fresh parsley, if preferred. Pile on the crusty bread and dig in for a warm and satisfying dinner.
This hearty soup with kidney beans and vegetables is great year-round since it is healthful and filling.
