In a large soup pot heat olive oil and add in the chopped onion, add a little salt and pepper. Cook on medium heat until aromatic and translucent.
Add in the chopped carrot, cabbage, squash, and zucchini. Coat with some salt and pepper (about a 1/2 tsp of each) Stir and cook for another 2-3 minutes.
Grate in the garlic and stir for 1-2 minutes.
Pour in vegetable broth, tomatoes, and water and stir. Taste and add salt and pepper.
Bring to a simmer and let simmer for about 25 minutes or until the vegetables are tender.
Pour in a half of a box of rotini and cook until al dente.
Add in chopped fresh herbs like fresh parsley, basil, or both.
Taste and add more salt or pepper if needed. Serve with more fresh herbs, a drizzle of olive oil, and pepper flakes if you want a little heat.