Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 4 cups vegetable broth (1 litre)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste
  • 1 cup chopped fresh spinach (packed)
  • 1/2 cup chopped fresh parsley
  • Optional: Cooked pasta (ditalini, small shells) - about 1 cup

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Stir in minced garlic, red and green bell peppers. Cook for another 2-3 minutes until fragrant.
  3. Add crushed and diced tomatoes, vegetable broth, oregano, basil, and sugar. Season with salt and pepper. Stir well.
  4. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes (or longer for deeper flavor).
  5. Stir in chopped spinach and cooked pasta (if using) during the last 5 minutes of cooking.
  6. Stir in fresh parsley. Serve hot.