Cut all the vegetables into small cubes and weigh them using a scale. (You know I'm little Miss Finicky !)
In a saucepan or a pot, heat the olive oil and add the bay leaves, carrots, celeriac, leeks and salt. Simmer over medium heat for 3-4 minutes, stirring gently with a wooden spoon.
Add the pumpkin, cauliflower and fennel and sauté for 3 more minutes. Add in the tomato puree and cook 3-4 minutes on medium heat.
Pour the vegetable stock and let simmer for 20 minutes over medium heat.
At this point, add the broccoli springs and chopped cavolo Toscano or kale. Stir and cook another 5 minutes.
Season with if needed. Remove the bay leaves.
Separately, prepare the flavoured oil. In a pan, slowly heat the oil and add the chopped garlic, rosemary and thyme sprigs. Simmer until garlic is golden. Remove thyme sprigs and pour the flavoured oil into the hot minestrone. Stir and serve.
You can also serve the flavored oil on each single bowl, right after pouring the minestrone soup. ( See notes )