Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add the diced carrots and celery. Cook for another 5 minutes until they begin to soften.

Stir in the diced potato, green beans, and the can of diced tomatoes, including their juices. Pour in 6 cups of vegetable broth, add dried thyme and oregano, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes.

After the vegetables are tender, stir in 2 cups of chopped kale or spinach and cook for an additional 5 minutes until wilted. Adjust seasoning if necessary.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.