Heat a large soup pot over medium heat. Add a splash of vegetable broth.
Sauté onion, garlic, carrots, and celery for about 5 minutes until softened.
Add zucchini, potato, and green beans. Stir to combine.
Stir in diced tomatoes, vegetable broth, thyme, oregano, smoked paprika, and bay leaves.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are tender.
Add kale and peas in the last 5 minutes of cooking.
Season with salt and black pepper to taste.
Remove bay leaves and garnish with fresh parsley or basil.