Start by chopping your onion, carrots, celery, and tomatoes. Mince the garlic and set aside your leafy greens. If you’re using optional protein, like chicken or beans, make sure it's ready to go as well.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened and fragrant.

Stir in the minced garlic and cook for another 1-2 minutes, making sure it doesn’t burn. The garlic will release a lovely aroma that adds depth to your soup base.

Pour in the chopped tomatoes (or canned tomatoes) and cook for 3-4 minutes to allow the flavors to meld together. Add the broth, bay leaves, and thyme sprigs, stirring everything together.

Bring the soup to a boil, then lower the heat to a simmer. Let it simmer uncovered for about 20-30 minutes, allowing the flavors to blend and develop.

If you're adding leafy greens, throw them into the pot during the last 10 minutes of cooking. If using protein, add it at the same time, allowing it to heat through.

Remove the bay leaves and thyme sprigs. Add salt and pepper to the soup, adjusting to your taste. Serve it hot and enjoy!