Heat the olive oil in a large heavy bottom soup pot on medium heat. Add the onion and sauté until translucent and soft. Add the minced garlic and sauté for 1 minute, stirring constantly. Immediately add the zucchini, carrots, celery, and all spices except bay leaf. Cook, stirring gently for about 2-3 minutes or until the oil has coated all the vegetables. Add the Vegetable broth, tomatoes with juice, Passata, hot water, and bay leaf. Bring to a boil, reduce the heat to maintain a simmer and cook, uncovered, for 30 minutes, stirring occasionally.