Step 1

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes.

Step 2

Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Step 3

Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.

Step 4

Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.

Step 5

Remove from heat and add the parsley and lemon juice.

Step 6

Adjust seasonings. Serve immediately.