Preparation Steps

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the chopped carrots, celery, zucchini, and broccoli florets to the pot. Stir to combine with the onions and garlic.
• Pour in the vegetable broth. Add the dried thyme, oregano, and black pepper.
• Bring the soup to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
• Stir in the fresh spinach and cook for 1-2 minutes until wilted.
• Season with salt to taste.
• Serve hot.