In a large pot, warm 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering.

Add one diced onion and one chopped bell pepper to the pot. Sauté for 5-7 minutes until the onion is translucent and the bell pepper softens.

Stir in 3 minced garlic cloves and sauté for about 1 minute until fragrant.

Add 2 cans of drained butter beans, 1 can of diced tomatoes, and spices: 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and salt and black pepper to taste.

Pour in 2 cups of vegetable or chicken broth, stirring to combine all ingredients.

Bring mixture to a gentle simmer over medium heat, then reduce to low, cover, and simmer for 10-15 minutes.

If using leafy greens, add 2 cups of chopped spinach or kale and simmer for an additional 5 minutes.

Turn off the heat and garnish with freshly chopped parsley before serving.