Heat a stock pot with a low-medium heat and add in the olive oil

Meanwhile, roughly chop the onions and thinly slice the garlic, add into the stock pot, mix together so the onion and garlic are well coated in the olive oil, then mix every 1 to 2 minutes

While the onion and garlic are cooking, roughly chop the red & green bell peppers and cut the zucchini into ½ moon slices that are ¼ inch (.635 cm) thick

Once the onion is translucent, about 5 to 6 minutes, add in the chopped bell peppers, once again mix every 1 to 2 minutes so everything evenly cooks, after 5 to 6 minutes and the bell peppers are tender, add in the sliced zucchini and continue to cook for a couple more minutes

After 4 to 5 minutes and the zucchini is just starting to turn translucent, add in the paprika, give it a quick mix, then add in the canned diced tomatoes, the canned white beans (drained & rinsed) and season with sea salt & black pepper, give it one final mix and simmer for 10 to 15 minutes, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, serve warm, at room temperature or even chilled, enjoy!