1. 1

   Step 1

   Dice 1 yellow onion, mince 2 cloves of garlic, and slice 4 carrots into rounds.

2. 2

   Step 2

   Heat 2 Tbsp olive oil in a large soup pot over medium heat.

3. 3

   Step 3

   Add the onion, garlic, and carrots to the pot.

4. 4

   Step 4

   Sauté the vegetables for 5 minutes until the onion is soft and translucent.

   Timer 5 min
5. 5

   Step 5

   Stir in 2 Tbsp tomato paste and cook for 2-3 minutes until it coats the bottom of the pot.

   Timer 3 min
6. 6

   Step 6

   Rinse and drain 1 can (15 oz) kidney beans and 1 can (15 oz) chickpeas.

7. 7

   Step 7

   Add the beans, chickpeas, 1 can (28 oz) diced tomatoes, 1 Tbsp Italian seasoning, and 4 cups vegetable broth.

8. 8

   Step 8

   Stir well, cover with a lid, and bring the soup to a simmer.

9. 9

   Step 9

   Allow the soup to simmer for 20 minutes, stirring occasionally.

   Timer 20 min
10. 10

    Step 10

    While simmering, slice 1 zucchini into quarter-rounds.

11. 11

    Step 11

    Add the sliced zucchini and 1 cup frozen green beans to the pot.

12. 12

    Step 12

    Simmer the soup for an additional 5-10 minutes until the zucchini is tender.

    Timer 8 min
13. 13

    Step 13

    Stir in 1 Tbsp lemon juice and 1 Tbsp chopped parsley to finish.

14. 14

    Step 14

    Taste the soup, add salt if needed, and serve hot.

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