Instructions:
1. Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, and sauté for about 3 minutes until softened and fragrant.
- Add the carrots, celery, zucchini, green beans, and potato. Stir and cook for another 5 minutes.
2. Add Broth and Seasonings:
- Pour in the vegetable broth and stir in the diced tomatoes (with juice).
- Add the dried oregano, dried thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes or until the vegetables are tender.
3. Add Leafy Greens and Extras:
- Once the vegetables are tender, add the spinach or kale and let it wilt in the soup.
- If you’re adding peas and corn, throw them in at this point and cook for an additional 5-7 minutes.
4. Final Adjustments:
- Taste the soup and adjust the seasonings with more salt, pepper, or herbs as needed.
- Once everything is well-cooked, remove from heat.
5. Serve and Enjoy:
- Ladle the soup into bowls and serve hot. You can garnish with some fresh herbs like parsley or basil if desired.
