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Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the carrots, celery, zucchini, green beans, and potato (if using) to the pot. Stir to coat the vegetables in the oil and aromatics. Cook for 5–7 minutes, stirring occasionally, until slightly tender.
Pour in the diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the vegetables are tender.
If using greens like spinach or kale, stir them into the soup during the last 2–3 minutes of cooking to wilt. If adding cooked rice, quinoa, or pasta, stir them in just before serving to heat through.
Remove the bay leaf and discard. Taste and adjust seasoning with additional salt, pepper, or herbs if needed. Serve hot, garnished with fresh parsley, a drizzle of olive oil, or a sprinkle of Parmesan cheese if desired.