Ingredients
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 zucchini, diced
1 can (400 g) diced tomatoes
1 liter vegetable broth
1 teaspoon dried oregano
Salt and pepper to taste
2 cups spinach, roughly chopped
Method
Heat a large pot over medium heat.
Add the onion, carrots, and celery. Cook for about 5 minutes or until they are soft.
Stir in the garlic and zucchini, cooking for another 2 minutes.
Pour in the diced tomatoes and vegetable broth. Add the oregano, salt, and pepper. Bring the mixture to a boil.
Once boiling, lower the heat and simmer for 15 minutes. Add the spinach and cook for an additional 5 minutes before serving.
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