Steps
1. Heat the olive oil in a pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced carrot, celery, and potato, and cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth, add thyme, bay leaf, salt, and pepper, and bring to a boil.
6. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
7. Add the chopped kale or spinach and cook for an additional 5 minutes.
8. Remove the bay leaf, taste, and adjust seasoning if needed.
9. Serve hot, garnished with fresh parsley.