A delightful and hearty soup featuring a medley of fresh vegetables, perfect for any occasion.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough before adding the onions to enhance their flavor.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly; avoid overcooking to prevent bitterness.
Add the chopped zucchini, carrots, and celery, and cook for 5 minutes.
Cut the vegetables into uniform sizes for even cooking.
Pour in the vegetable broth and bring to a boil.
Use warm broth to speed up the boiling process.
Reduce the heat and simmer for 15 minutes until the vegetables are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Stir in the chopped tomatoes and spinach, and cook for another 5 minutes.
Add the spinach at the end to preserve its vibrant color and nutrients.
Season with thyme, salt, and pepper to taste.
Taste the soup before adding salt to avoid over-seasoning.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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