Gather Your Vegetables: Carrots, Celery, Onion, Potatoes, Zucchini, Tomatoes, And Spinach, Along With Vegetable Broth, Olive Oil, And Seasonings.

Dice Carrots, Celery, Onions, Potatoes, And Zucchini Into Bite-Sized Pieces. The More Evenly You Chop, The Better The Soup Will Cook!

In A Large Pot, Heat Olive Oil And Saute Chopped Onions And Garlic Until Soft And Aromatic. This Will Create The Base Of Your Soup’s Flavor.

Add Diced Carrots, Potatoes, And Celery To The Pot. Saute For A Few Minutes, Letting The Vegetables Soak Up The Flavors From The Onions And Garlic.

Pour In Vegetable Broth And Add Diced Tomatoes. Bring The Mixture To A Boil, Then Reduce The Heat To Let The Soup Simmer For About 20 Minutes.

Add Zucchini And Spinach To The Pot. These Vegetables Cook Quickly, So Add Them Once The Root Vegetables Are Tender To Avoid Overcooking.

Season With Salt, Pepper, Thyme, And A Pinch Of Bay Leaves. Taste The Soup And Adjust The Seasoning To Your Liking For The Perfect Flavor.