Begin by gathering all your fresh ingredients to ensure an organized cooking experience.

In your crockpot, combine the freshly chopped vegetables along with the 2 cups of vegetable broth. Add the dried basil and oregano, stirring gently.

Cover the crockpot and set it to cook on low for 4 to 6 hours until the vegetables are tender.

Once the soup has finished cooking, stir in the spinach and allow it to wilt for about 5 minutes.

When ready to serve, ladle the soup into bowls and sprinkle freshly chopped parsley on top. Pair with a slice of crusty bread.