In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add 2 minced garlic cloves and cook for 1-2 minutes until fragrant.

Stir in 3 sliced carrots and 2 sliced celery stalks. Cook for about 5 minutes until softened, stirring occasionally.

Add 1 diced bell pepper, 1 diced zucchini, and 1 cup of cut green beans. Cook for another 5 minutes.

Pour in 1 can of diced tomatoes and 4 cups of vegetable broth. Stir in 1 teaspoon each of dried thyme and dried basil. Season with salt and pepper. Bring to a gentle boil.

Reduce the heat and let the soup simmer for about 15-20 minutes.

Stir in 2 cups of chopped spinach or kale and cook for an additional 2-3 minutes until wilted.

Taste and adjust the seasoning as needed.

Ladle the soup into bowls and garnish with optional toppings if desired.