Sauté the Flavor Base: In a spacious saucepan, warm the olive oil over a medium flame until it's shimmering. Add the diced onion, green and orange bell peppers, and sliced carrot. Sauté for about 5 minutes, until the vegetables soften and the onions become translucent.

Add the Garlic and Herbs: Stir in the minced garlic and chopped parsley, cooking for an additional minute until fragrant.

Cook the Vegetables: Add the chopped cabbage, zucchini, and broccoli to the pot, mixing well with the aromatics. Allow the vegetables to cook for 3-4 minutes to soften slightly.

Season the Soup: Sprinkle in the salt, black pepper, Italian seasoning, and bay leaves. Stir to combine the seasonings with the vegetables.

Build the Tomato Base: Stir in the tomato paste and canned fire-roasted tomatoes (with their juices). Allow the mixture to cook for another 2-3 minutes, letting the tomatoes break down slightly.

Simmer with Broth: Pour in the vegetable broth (starting with 6 cups and adding more if needed). Increase the heat to high to achieve a rolling boil, then lower it to a gentle simmer. Allow the soup to cook for about 25 to 30 minutes, or until the vegetables are soft and cooked through.

Final Adjustments: Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired. Remove the bay leaves before serving.

Serve and Enjoy: Ladle the soup into bowls, garnishing with extra parsley if desired. Pair with rustic bread to create a more filling dish.