Swan's Summer Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 1 stalk celery, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 teaspoon freshly ground black pepper
• 2 cups fresh spinach leaves, chopped
• 1/4 cup parsley, chopped

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, bell pepper, carrots, and celery and sauté for 5 minutes.
2. Add the thyme, oregano, bay leaf, and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
3. Add the tomatoes, black pepper, spinach, and parsley and cook for an additional 5 minutes.
4. Remove the bay leaf and serve hot.

Interesting Facts

• This soup is a great way to use up any leftover vegetables you may have in your refrigerator.
• Soups are a great way to get in your daily servings of vegetables.
• This soup can be served hot or cold.