📖 Instructions

1. Prep the Veggies: On a cutting board, dice the onion, celery, and carrots into small, uniform pieces. Mince the garlic. This ensures even cooking and a pleasant texture in every spoonful.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the onion becomes translucent and the vegetables start to soften. Stir occasionally to prevent burning.
3. Add Garlic and Herbs: Add the minced garlic, dried oregano, basil, and thyme to the pot. Sauté for another minute until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in Broth and Tomatoes: Pour in the chicken or vegetable broth. Add the crushed tomatoes and tomato paste. Stir well to combine all the ingredients. The tomato paste helps to thicken the soup and deepen the flavor.
5. Simmer: Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes, or up to 45 minutes for a richer flavor. The longer it simmers, the more the flavors will meld together.
6. Add Remaining Vegetables: Add the chopped cabbage, zucchini, and spinach to the pot. Stir well to incorporate them into the soup. Cook for another 5-7 minutes, or until the cabbage and zucchini are tender but not mushy. The spinach should wilt quickly.
7. Season to Taste: Season the soup with salt and pepper to taste. Remember that the flavors will continue to develop as the soup sits, so it's always best to season gradually.
8. Serve: Ladle the hot soup into bowls. Garnish with grated Parmesan cheese (if not following a strict keto diet) and a drizzle of olive oil. Fresh parsley or basil would also make a lovely garnish.