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Sauté the vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 2-3 minutes.
Add the vegetables:
Add the carrots, celery, potato, zucchini, bell pepper, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the broth and tomatoes:
Pour in the vegetable broth and add the diced tomatoes (with their juice). Stir in the thyme, basil, oregano, and season with salt and pepper. Bring the soup to a boil.
Simmer the soup:
Once the soup starts boiling, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the vegetables are tender.
Add the greens:
Stir in the spinach (or kale) and peas (if using). Simmer for an additional 5 minutes until the greens are wilted.
Finishing touches:
Taste and adjust seasoning if necessary. If you want to add a bit of brightness, stir in the lemon juice at the end.
Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete meal.
This soup is comforting, nutritious, and can be adapted depending on the vegetables you have on hand. Enjoy!
