1. 2 cups chopped celery (4-5 stalks)
  2. 2 large carrots, peeled
  3. 1 large sweet onion, such as Vidalia, Walla Walla, or sweet Mayan
  4. 4 medium cloves garlic, minced
  5. ½ red bell pepper, sliced into ½ inch strips
  6. ½ green or yellow bell pepper, sliced into ½ inch strips
  7. 6 cups water
  8. 1 – 28 oz can diced San Marzano or fire-roasted tomatoes, undrained
  9. 1 cup fresh or frozen and thawed corn kernels
  10. 1 cup chopped fresh fennel bulb (1 small bulb), or 1 teaspoon whole fennel seed
  11. 1 teaspoon dried oregano
  12. ½ teaspoon dried thyme
  13. ½ teaspoon dried rosemary
  14. 4-5 ounces fresh baby spinach leaves, roughly chopped
  15. 1 small zucchini, slices into ½ inch pieces


  1. Chop celery, carrots and onion into ½ inch dice.
  2. Heat half a cup of water on medium-high in a large, heaven bottom pot.  Add celery, carrots and onion.
  3. Sauté until edges are golden brown, about 10 minutes. 
  4. Reduce heat to medium and add garlic and bell peppers.
  5. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme and rosemary. 
  6. Bring to a boil, then reduce heat and simmer 30-40 minutes.
  7. Add spinach and zucchini, simmer another 5 minutes
  8. Salt to taste and serve.
  9. Note: If you do not have fresh spinach, you can use one 10-oz box of frozen chopped spinach, thawed and squeezed dry.

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