Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 3 large ripe Roma tomatoes, diced
  • 1 tsp granulated sugar
  • 2 medium gold potatoes, cubed small
  • 1 cup fresh green beans, trimmed and cut
  • 1 medium zucchini, diced
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried Italian seasoning
  • 2 cups fresh baby spinach
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing for 6–8 minutes until onions are translucent and carrots have softened. Stir in the minced garlic and cook for 60 seconds.
  2. Push the vegetables to the side and add the tomato paste to the center of the pot. Fry the paste for 3 minutes, stirring constantly, until it becomes a deep mahogany color. Stir in the diced fresh tomatoes and cook until they soften.
  3. Pour in the crushed tomatoes, vegetable broth, Italian seasoning, sugar, salt, and pepper. Add the cubed potatoes and green beans. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are fork-tender.
  4. Stir in the diced zucchini and simmer for an additional 5 minutes. Finally, fold in the baby spinach and remove from heat immediately so the residual heat wilts the greens.