Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Cook until softened and fragrant, about 5 minutes.
Add Vegetables: Stir in zucchini, yellow squash, and kale (or spinach). Cook for another 3-4 minutes.
Simmer the Soup: Pour in the diced tomatoes and vegetable broth. Add Italian herbs, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
Add Cream: Stir in the heavy cream or coconut milk, letting it heat through for 2-3 minutes. Adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot with crusty bread or a side salad.
Serving and Storage Tips
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