Ingredients
2tbspolive oil
1white or yellow onion,peeled and diced
3large garlic cloves,minced
2carrots,diced
2celery stalks,diced
4cupsvegetable stock
15ozfire-roasted tomatoes,(2 can) diced with their juices
1large sweet potato,peeled and diced into 1 cm cubes
1bell pepper,cored and diced
¼cuppepperoncini peppers,chopped
1tbspItalian seasoning
2large handfuls baby spinach
fine sea salt and freshly-cracked black pepper
fresh parsley,or basil, chopped
parmesan cheese,freshly-grated
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for about 4 minutes, stirring occasionally. Add garlic, carrots, and celery then sauté for about 5 more minutes, stirring occasionally.
Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers, and Italian seasoning. Stir to combine.
Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover, and continue to simmer for about 10 to 15 minutes, or until the sweet potatoes are tender.
Stir in the spinach. Season the soup with salt and pepper, to taste.
Serve warm, topped with parsley, parmesan cheese, or any preferred garnishes.
