For the Broth

• 2 tablespoons Olive oil (For sautéing.)
• 1 medium Onion, chopped (Main flavor starter.)
• 2 cloves Garlic, minced (Adds depth of flavor.)
• 1 tablespoon Tomato paste (For richer flavor.)
• 6-8 cups Vegetable broth (Use chicken broth if preferred.)
• 1 can Diced tomatoes (Optional for a tomato-forward soup.)
• to taste Salt and black pepper (Add gradually and taste as you go.)
• 1 tablespoon Italian seasoning (Or a mix of dried basil and oregano.)
• 1 tablespoon Lemon juice (For brightness, added at the end.)

Fresh Vegetables

• 2 medium Carrots, diced (Sweet and sturdy.)
• 2 stalks Celery, diced (Provides flavor base.)
• 1 medium Zucchini, diced (Add later to avoid mushiness.)
• 1 cup Green beans, cut (Fresh and vibrant.)
• 2 cups Spinach or kale (Add at the end until wilted.)
• 2 cups Potatoes, diced (For heartiness.)

Optional Add-ins

• 1 can Canned beans (cannellini, kidney, or chickpeas) (Rinse and add in the last 10 minutes.)
• 1 cup Frozen peas or corn (Add near the end.)