Heat olive oil in a large pot over medium heat.
Add chopped onions, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables soften.
Step 2: Add Remaining Vegetables
Stir in the bell pepper, cabbage, and zucchini. Cook for another 3–5 minutes, allowing the flavors to meld.
Step 3: Add Liquid and Seasoning
Pour in the diced tomatoes (with their juice) and vegetable broth.
Season with oregano, basil, chili flakes (if using), salt, and pepper. Stir well.
Step 4: Simmer
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for 20–25 minutes, or until all vegetables are tender.
Step 5: Add Greens
Stir in spinach or kale during the last 5 minutes of cooking.
Step 6: Serve
Ladle into bowls and enjoy warm.
Serving and Storage Tips:
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