- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes (or fresh if preferred)
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup fresh spinach (optional for extra greens)
- Fresh parsley or basil for garnish
Instructions:
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