Heat the oil in a large stockpot or Dutch oven over medium heat. Once warm, add onions and cook until soft and slightly caramelized. Then add garlic, optional chili pepper, mushrooms, mirin or sugar, and bell pepper, and season with salt and pepper. Cook covered for about 10 minutes until the vegetables are tender and fragrant, stirring occasionally to make sure they don’t stick.

Uncover and stir in Italian seasoning, curry powder, bay leaves, and tomato paste. Cook while stirring for about 1 minute until fragrant. Add in potatoes, pumpkin, zucchini, green beans, and broth.

Increase the heat to high and bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, then add the Navy beans and ginger and cook for another 10-15 minutes or until vegetables are tender. Remove from the heat, take the bay leaves and ginger slices out and taste and season with more salt, pepper, and an optional splash of soy sauce if needed.

Serve warm with fresh chopped parsley, a drizzle of olive oil, and a squeeze of lemon juice. Enjoy with a crunchy piece of toast!