For a heartier dish, add diced and browned tofu or serve with gluten-free pasta.
Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
Add olives, capers and half the parsley. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.