Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until translucent.
Stir in minced garlic and cook for an additional minute.
Add diced carrots and potatoes; cook for 5 minutes.
Incorporate chopped bell pepper and zucchini; stir well.
Pour in vegetable broth and bring the mixture to a boil.
Reduce heat and simmer for 20 minutes, or until vegetables are tender.
Stir in the kidney beans and season with salt and pepper.
Let the soup simmer for another 5 minutes to heat the beans through.
Serve hot, garnished with fresh parsley.