Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat.

Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.

Add the zucchini, green beans, canned diced tomatoes with their juices, dried Italian herbs, salt, and pepper. Stir well to combine all elements with the aromatics.

Pour in the vegetable broth and drop in the two bay leaves. Bring the soup to a boil over high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 20 to 25 minutes until the carrots and potatoes are completely fork-tender.

Remove the lid and stir in the optional rinsed white beans (or chickpeas) along with the chopped spinach or kale ribbons. Let it cook uncovered for 3 to 5 minutes until the greens are wilted.

Turn off the heat and remove the bay leaves. Stir in the optional fresh lemon juice, taste, and adjust salt and pepper if desired.

Ladle warm into bowls, drizzle with a touch of raw olive oil, and garnish with fresh parsley.