Ingredients

2 Tablespoons vegetable oil
3 stalks celery, sliced in 1/2 inch pieces
4 medium carrots, sliced in 1/4 inch pieces
1 medium onion, chopped
3 cloves fresh garlic
1 Tablespoon dried basil
1 Tablespoon dried oregano
2 Tablespoons tomato paste
1 (28 ounce) can + 1 (15 ounce) can diced tomatoes
1½ cup water
1 chicken bouillon cube
1 (10 ounce) box frozen, chopped spinach

Directions
1. Wash, peel and slice onion, carrot, celery and garlic.

 

2. Measure olive oil into large pot on medium heat. Add prepared vegetables and cook until softened, about 5 minutes. Stir in basil and oregano, cook for 1 more minute.

 

3. Add the tomato paste and diced tomatoes.

 

4. Add water and bouillon. Heat to boiling. Add frozen spinach. Heat until reaches a boil. Serve.