1 sweet onion, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and cut into 1” cubes (optional, white or red potato)
2 carrots, peeled and sliced into 1” pieces
2 stalks celery, diced
1 cup whole kernel corn (optional)
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
1/2 teaspoon crushed red pepper flakes, more or less to taste (can be substituted with cayenne pepper)
2 cups frozen or fresh green beans
4 cups vegetable broth, low sodium (chicken broth can be substituted)
¼ cup freshly chopped parsley
1 (14.5 oz.) can diced tomatoes
2 cans cannellini beans, drained and rinsed (navy, black, pinto or chick peas can be substituted)