INGREDIENTS: 

• 1 TBS extra-virgin olive oil

• 4 cloves of garlic, minced

• 1 sweet onion, diced

• 3 medium carrots

• 1 Red bell pepper

• 2 cups of sweet potato, peeled and chopped

• 1 zucchini, chopped into half moons

• 1 28 oz can of diced tomatoes

• Salt and Pepper to taste

• 1 Bay leaf

• 4 cups of baby spinach

• 4 cups of chicken broth

Directions:

In a large pot, heat the oil over medium heat. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes. Add carrots, bell pepper, sweet potato, zucchini, diced tomatoes & chicken broth. Bring to a boil and then reduce to a simmer. Season liberally with salt and pepper. Add bay leaf. Allow soup to simmer for 20 minutes, or until the vegetables are tender. Stir in spinach. Optionally, add one can rinsed black beans. When the spinach is wilted, season with salt and pepper and remove bay leaf. Enjoy!