1. Sauté vegetables
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
2. Add remaining veggies
Stir in potatoes, zucchini, and green beans. Cook for another 3 minutes.
3. Simmer with broth
Add diced tomatoes, vegetable broth, thyme, and oregano. Stir well. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Add greens
Stir in spinach or kale (if using) and cook for 2 more minutes.
5. Season and serve
Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with bread
