Add oil to stock pot over medium heat. Add garlic and about 1/4 tsp kosher salt. When garlic begins to brown, add chopped pepper and zucchini. Cook for 5-7 minutes, until soft and brown. Add paprika.
Add tomatoes, beans, broth and pasta and bring to a boil.
Depending on your pasta, when it is al dente, add corn and kale and allow to the corn to cook and greens to wilt, about 5 minutes.
Portion into bowls and top with parsley and pesto, if desired.