Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and cook until softened, about 5-7 minutes.
  1 tablespoon Olive Oil
• Stir in minced garlic and cook for 1 minute more until fragrant.
  1 tablespoon Olive Oil
• Add diced carrots, celery, zucchini, and broccoli florets to the pot.
  1 tablespoon Olive Oil
• Pour in the vegetable broth and add dried thyme, oregano, and black pepper.
  1 tablespoon Olive Oil
• Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
• Stir in fresh spinach and cook until wilted, about 2 minutes.
  1 tablespoon Olive Oil
• Season with salt to taste.
  1 tablespoon Olive Oil
• Serve hot.