# 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 & 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, optional
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2-3 minutes until fragrant and softened.
02 - Stir in sliced carrots, celery, diced zucchini, diced red bell pepper, and trimmed green beans. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add canned diced tomatoes with juices, vegetable broth, and diced potato. Stir in dried oregano, basil, thyme, crushed rosemary, bay leaf, salt, and pepper to combine thoroughly.
04 - Bring the soup to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until vegetables are tender.
05 - If using cannellini beans, add drained and rinsed beans to the 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 1-2 minutes until wilted.
07 - Taste the soup and adjust salt and pepper as needed to achieve desired flavor balance.
08 - Ladle soup into bowls and garnish with chopped fresh parsley and Parmesan cheese if desired. Serve immediately while hot.
