In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

Stir in minced garlic and cook for an additional minute until fragrant.

Add sliced carrots and chopped celery, stirring for about 5 minutes to soften.

Stir in diced potatoes, frozen corn, and frozen peas, cooking for 2-3 minutes until slightly warmed.

Pour in canned tomatoes and vegetable broth, stirring to combine.

Add dried thyme, paprika, salt, and black pepper to taste, mixing well.

Bring to a gentle boil, reduce heat, cover, and let simmer for 20 minutes.

Add chopped kale and simmer uncovered for an additional 5 minutes until wilted.

Remove from heat and stir in chopped parsley before serving.

Ladle soup into bowls and enjoy hot with crusty bread.