1
Heat olive oil in a large pot over medium heat. Add onions, ginger, carrots, potato, and celery. Cook for a few minutes until vegetables start to soften.
2
Add vegetable broth, corn, cabbage, green onions, and green beans. Cook for a few minutes.
3
Mix cornstarch and water in a small bowl. Stir into soup.
4
Bring soup to a boil, then lower heat and simmer for 10-15 minutes until vegetables reach desired tenderness. Stir in spinach once the soup is cooked through. Season to taste with salt and pepper.