Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat.
Step 2: Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Step 3: Stir in the minced garlic, dried thyme, and dried oregano. Cook for another minute until fragrant, being careful not to burn the garlic.
Step 4: Pour in the crushed tomatoes and vegetable broth. Add the bay leaf. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
Step 5: Add the diced potatoes and green beans. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are almost tender.
Step 6: Stir in the corn, peas, and diced zucchini (if using). Continue to simmer, uncovered, for another 5-10 minutes, or until all vegetables are tender but not mushy.
Step 7: Remove the bay leaf. Season generously with salt and black pepper to taste. Stir in the fresh chopped parsley.
Step 8: Ladle hot soup into bowls and serve immediately. Garnish with extra fresh parsley if desired.