As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don’t have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.
- 473.18 ml chopped celery (4-5 stalks)
- 2 large carrots, peeled
- 1 large sweet onion, such as Vidalia
- 29.58 ml canola oil (or safflower oil)
- 4 medium garlic cloves, minced
- 1 red bell pepper, sliced into 1/2-inch strips
- 1 bell pepper, sliced into 1/2-inch strips
- 1419.54 ml water
- 793.78 g can diced tomatoes, undrained
- 236.59 ml corn kernel (frozen and thawed, or fresh)
- 236.59 ml fennel bulb, chopped (or 1 teaspoon whole fennel seed)
- 4.92 ml dried oregano
- 2.46 ml dried thyme
- 2.46 ml dried rosemary
- 113.39-141.74 g baby spinach leaves, roughly chopped
- 1 small zucchini, sliced into 1/2-inch pieces
- Chop celery, carrots, and onion into 1/2-inch dice.
- Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
- Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1–2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer 30–40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.