1. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened, about 5 minutes; season with a pinch of salt.

2. Add carrots, potato, and garlic to pot and continue to cook, stirring occasionally, until carrots just begin to soften, 8 to 10 minutes. Add squash, zucchini, green pepper, mushrooms, and green beans and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

3. Stir in tomato paste, basil, oregano, and thyme and cook 2 minutes, stirring constantly. Add tomatoes and their reserved juices to pot along with chickpeas and wine. Simmer mixture 3 to 5 minutes, then add vegetable broth and bay leaves and bring to a boil. Reduce heat to medium-low and simmer soup to let flavors meld, at least 40 minutes and up to 1 hour.

4. Discard bay leaves and season soup with salt and pepper to taste. Ladle into bowls, sprinkle evenly with cheese and parsley, and serve.

Source: Hannaford fresh Magazine, January - February 2019