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Prepare the Ingredients: Dice the onion, carrots, celery, zucchini, and bell pepper. Mince the garlic and halve the cherry tomatoes. Chop the spinach or kale and set aside.
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add Garlic and Spices: Add the minced garlic, zucchini, and bell pepper to the pot. Sauté for another 2-3 minutes. Stir in the dried oregano, basil, thyme, salt, and black pepper.
Simmer the Soup: Pour in the vegetable broth and bring to a boil. Add the cherry tomatoes and orzo pasta, and reduce the heat to low. Simmer for 10-12 minutes, or until the orzo is tender.
Add Greens: Stir in the chopped spinach or kale and cook for another 2-3 minutes, until the greens are wilted.
Adjust Seasonings: Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed. Add lemon juice for a bright, fresh flavor (optional).
Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.