In a large pot, heat the olive oil over medium heat.

Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables soften, about 5 minutes, stirring occasionally.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced zucchini and trimmed green beans to the pot, cooking for another 3 minutes, stirring regularly until they begin to soften.

Pour in the vegetable broth, then bring the mixture to a boil, allowing it to bubble at the edges.

Once boiling, add the fresh peas, white beans, torn spinach (or kale), and dried thyme. Mix well.

Reduce the heat and let the soup simmer for about 10-15 minutes, until all vegetables are tender and the flavors meld together beautifully.

Season with salt and pepper to taste, adjusting to your preference.

Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.