Skip to content
- 2 cups chopped celery (4-5 stalks)
- 2 large carrots, peeled
- 1 large sweet onion, such as Vidalia, Walla Walla, or sweet Mayan
- 4 medium cloves garlic, minced
- ½ red bell pepper, sliced into ½ inch strips
- ½ green or yellow bell pepper, sliced into ½ inch strips
- 6 cups water
- 1 – 28 oz can diced San Marzano or fire-roasted tomatoes, undrained
- 1 cup fresh or frozen and thawed corn kernels
- 1 cup chopped fresh fennel bulb (1 small bulb), or 1 teaspoon whole fennel seed
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4-5 ounces fresh baby spinach leaves, roughly chopped
- 1 small zucchini, slices into ½ inch pieces
- Chop celery, carrots and onion into ½ inch dice.
- Heat half a cup of water on medium-high in a large, heaven bottom pot. 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 to taste and serve.
- Note: If you do not have fresh spinach, you can use one 10-oz box of frozen chopped spinach, thawed and squeezed dry.