In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Add Garlic

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Combine Broth and Tomatoes

Pour in the vegetable broth and add the canned diced tomatoes. Stir to combine.

Season the Soup

Add the bay leaf, dried thyme, salt, and black pepper. Bring the soup to a boil.

Simmer the Soup

Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.

Add Optional Ingredients

If desired, add the chopped green beans, corn, and diced potatoes during the last 10 minutes of cooking. Stir well and continue to simmer.

Finish and Serve

Remove the bay leaf before serving. Ladle the soup into cups or bowls, and garnish with fresh parsley if desired.