1. Wash, peel, and chop all vegetables into uniform pieces. Mince garlic and measure out herbs and spices.

2. Heat olive oil or butter in a large heavy-bottomed pot (at least 6 quarts) over medium heat for 1 minute.

3. Add diced onions, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant.

4. Stir in minced garlic, dried thyme, dried oregano, and bay leaves. Cook for 1 minute until aromatic.

5. If any bits stick to the bottom of pot, add a splash of broth and scrape up with wooden spoon.

6. Pour in vegetable or chicken broth, bringing mixture to a boil over high heat.

7. Add cubed potatoes and diced tomatoes with their juices. Stir to combine.

8. Reduce heat to medium-low, cover pot partially, and simmer for 15 minutes until potatoes are nearly tender.

9. Add zucchini, green beans, corn, and cooked white beans or chickpeas. Stir well.

10. Continue simmering uncovered for 10 more minutes until all vegetables are tender but not mushy.

11. Taste soup and season with salt and black pepper, adding gradually and tasting as you go.

12. Turn off heat and stir in chopped spinach or kale, allowing residual heat to wilt greens for 2-3 minutes.

13. Remove bay leaves. Stir in fresh chopped parsley and lemon juice.

14. Let soup rest for 5 minutes to allow flavors to meld.

15. Ladle into bowls and garnish with fresh herbs, grated Parmesan cheese, or a drizzle of olive oil. Serve hot.