# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups baby spinach leaves
→ Herbs and Seasonings
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary, crushed
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
→ Optional Additions
19 - 1 can (15 ounces) cannellini beans, drained and rinsed
20 - 1/4 cup chopped fresh parsley for garnish
21 - Freshly grated Parmesan cheese for serving (omit for vegan)
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until fragrant and softened.
02 - Stir in carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add diced tomatoes with juices, vegetable broth, and diced potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.
04 - Bring the soup to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until all vegetables are tender.
05 - If using cannellini beans, add to pot and simmer for an additional 5 minutes to heat through.
06 - Remove and discard the bay leaf. Stir in spinach leaves and cook for 1 to 2 minutes until wilted.
07 - Taste and adjust seasoning as needed. Ladle into bowls, garnish with chopped fresh parsley and Parmesan if desired. Serve hot.
