Prep the veggies: Dice the onion and potatoes, slice the carrots and celery, and mince the garlic. Rinse and trim the green beans. Have everything ready so the cooking goes smoothly.

Build the base: Heat 1–2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring now and then, until the onion softens and turns translucent.

Add garlic and herbs: Stir in the garlic, Italian seasoning (about 1–2 teaspoons), and a pinch of red pepper flakes if using. Cook 30–60 seconds until fragrant, being careful not to burn the garlic.

Stir in tomatoes and potatoes: Add the canned tomatoes with their juices and the diced potatoes. Give it a good stir to coat the veggies in the tomato and herbs.

Pour in broth: Add 6–8 cups of vegetable broth and the bay leaf. Bring to a boil, then reduce to a gentle simmer.

Simmer until tender: Cook for about 15 minutes, or until the potatoes are nearly tender when pierced with a fork.

Add green beans and canned beans: Stir in the green beans and your choice of canned beans. Simmer another 8–10 minutes, until the green beans are tender and the flavors come together.

Finish with greens: If using spinach or kale, add it in the last 2–3 minutes. Spinach wilts quickly; kale may need a few extra minutes.

Season and brighten: Remove the bay leaf. Taste and add salt and pepper as needed. For a fresh finish, stir in a squeeze of lemon juice or a splash of vinegar.

Serve: Ladle into bowls and drizzle with a little olive oil if you like. Enjoy with crusty bread or crackers.