Heat olive oil in a medium saucepan over medium heat. Add the diced onion, carrot, and celery and cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

add mushrooms and zucchini

Add the sliced mushrooms and diced zucchini to the pan. Cook 3–4 minutes until the mushrooms release moisture and the zucchini softens slightly.

Broth & Simmer

build the broth

Stir in the tomato paste and crushed tomatoes (if using) and toast for 30 seconds. Add the vegetable broth, water, soy sauce (or tamari), dried oregano, thyme, smoked paprika, salt, and black pepper. Stir to combine and bring to a gentle simmer.

simmer

Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes to let flavors meld and vegetables fully soften.

Legumes/Grain & Finish

add beans and pasta/rice

Stir in the cooked beans and cooked pasta or rice. Continue to simmer 2–3 minutes to heat through and allow the starch from the pasta/rice to slightly thicken the broth.

finish with greens and acid

Add the chopped spinach and simmer 1 more minute until wilted. Remove from heat and stir in the lemon juice to brighten the soup. Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.

Serve

Ladle approximately 1 cup of soup into a warmed cup or bowl. Garnish with chopped parsley and a pinch of red pepper flakes if desired. Serve hot.