1. Chop celery, carrots, and onion into 1/2-inch dice. 2. Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes. 3. 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. 4. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
