Garden Vegetable soup

Inspiration : A soup I saw at whole foods.  Took a picture of the ingredient list and bought the ingredients, and came home to reverse engineer the recipe, quite successfully.

Ingredients:
Olive oil 3 TBS

White onion 2 big, chopped
Garlic 5 cloves, minced
Celery 1/2 cup, chopped
Carrots 3 big, pelled and chopped
Green zucchini  1, chopped
Yellow zucchini 1, chopped
Frozen Peas 1 cup
Frozen Corn 1 cup
Swiss chard 5 big leaves torn up (without the stalk)
Napa cabbage 5 big leaves torn up (without the stalk)

Fresh thyme 1 TBS
fresh marjoram 1 TBS
fresh rosemary 1 TBS

fresh basil - 5 leaves

red chili flakes

black pepper

salt

Method:
Saute onion in olive oil and garlic.  Throw in all the veggies.  Add about 10 cup water.
Boil.

For next time:
The original ingredient list had pigeon peas.  They were really hard to pressure cook, and were not ready on time. And therefore abandoned.   Perhaps 1 cup, or maybe 2 cups...of cooked pigeon peas.

The recipe could have used (perhaps) soy sauce.

The original ingredient list had "rice starch" on it - I should have used rice flour (as a thickening agent).  Also, could've used more greens.