Prepare the Vegetables:

o In a large pot or Dutch oven, heat 1 tablespoon of olive oil (if using) over medium heat. Add the diced onion, garlic, celery, and carrots.

Add the Sweet Potato and Spices:

o Add the cubed sweet potatoes to the pot. Season with a pinch of salt, black pepper, allspice, and paprika.

Add the Broth and Bay Leaf:

o Pour in the vegetable broth and add the bay leaf. If using, add the canned diced tomatoes. Stir to combine.

o Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender.

Add the Beans and Spinach:

o If using, add the drained and rinsed navy beans (or black beans) to the pot. Stir in the baby spinach and let it wilt for 2-3 minutes. If substituting with zucchini, add the slices and cook for 5-7 minutes, or until tender.

Adjust Seasoning:

o Sample the soup and tweak the seasoning by adding more salt and pepper if necessary.

o Remove the bay leaf before serving.

Serve the Soup:

o Ladle the soup into bowls and drizzle with 1/2 teaspoon of extra-virgin olive oil per serving, if desired. This adds a touch of richness and enhances the flavors of the soup.

Optional Serving Suggestions:

o Serve this Detox Vegetable Soup with a side of crusty whole-grain bread or a simple green salad for a complete and satisfying meal.