Prep tip: If you don't have fresh spinach, you can use one 10 ounce box frozen chopped spinach, thawed and squeezed dry.
2 cups chopped celery (4-5 stalks)
2 large carrots, peeled
1 large sweet onion, such as Vidalia, Walla Walla, or sweet Mayan
2 Tablespoons organic canola or safflower oil
4 cloves garlic, minced
1/2 red bell pepper, sliced into 1/2 inch strips
1/2 green or yellow bell pepper, sliced into 1/2 inch strips
6 cups water
1 (28-ounce) 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
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4-5 ounces fresh baby spinach leaves, roughly chopped
1 small zucchini, sliced into 1/2 inch pieces
Chop celery, carrots and onion into 1/2 inch dice.
Heat oil on medium-high in a large, heavy-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 and pepper to taste and serve.
Per Serving; 101 cal, 33% fat cal, 4 g fat, 0 g sat fat, 0 mg chol, 3 g protein, 15 g carb, 4 g fiber, 273 mg sodium