Serves 8 to 10.

I made this recipe for a group of vegetarians, but feel free to add sausage or pancetta (just reduce the amount of olive oil a bit) and replace the veggie broth with chicken broth.

2 tablespoons olive oil
1 large onion, diced
2 medium celery stalks, diced
3 large carrots, sliced into rounds
3 large parsnips, sliced into rounds
Kosher salt and ground black pepper
3 large garlic cloves, minced
1 tablespoon ground cumin, more to taste
1 1/2  teaspoons pimenton (smoked paprika)
1 teaspoon dried thyme leaves
Large pinch ground cinnamon
Pinch cayenne, or to taste
1/2  cup dry red wine
1 can (14.5 oz) diced tomatoes
2 quarts low-sodium vegetable broth (homemade or store-bought)
1 large sweet potato, cut into bite-sized chunks
3 medium red potatoes, cut into bite-sized chunks
3 Yukon Gold potatoes, cut into bite-sized chunks
1 can (15.5 oz) chickpeas, drained
1 bunch collard greens, washed, stemmed, and roughly chopped

Heat oil in a Dutch oven or large soup kettle over medium heat. Add onions, celery, carrots, and parsnips; sauté until soft, seasoning to taste with salt and pepper, about 5 minutes. Add garlic and spices; sauté until fragrant, another minute. Add wine; continue to cook until liquid has reduced slightly, about 2 minutes. Add tomatoes and stock and bring to boil. Reduce heat to a simmer; cook, partially covered, to blend flavors, 8 to 10 minutes. Add potatoes; continue to simmer until just tender, about 10 minutes. Add chickpeas and collards; cook until collards are tender, about 5 minutes longer. Adjust seasonings, including salt, pepper, and more spices if necessary.