In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Vegetables

Add the diced carrots, celery, and potatoes to the pot. Stir well to combine and sauté for another 5 minutes, allowing the vegetables to soften slightly.

Pour in the Broth

Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil over high heat.

Cooking

Simmer the Soup

Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, or until the potatoes are tender.

Add Zucchini and Greens

Stir in the diced zucchini, chopped spinach (or kale), salt, black pepper, thyme, and paprika. Continue to simmer for an additional 5 minutes until the greens are wilted and the zucchini is tender.

Serving

Garnish and Serve

Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with chopped parsley. Serve hot.