Italian Harvest Vegetable Soup

• 2 cups chopped celery (4-5 stalks)
• 2 large carrots, peeled
• 1 large sweet onion, such as Vidalia
• 2 tablespoons canola oil (or safflower oil)
• 4 medium garlic cloves, minced
• 1/2 red bell pepper, sliced into 1/2-inch strips
• 1/2 bell pepper, sliced into 1/2-inch strips
• 6 cups water
• 1 (28 ounce) can diced tomatoes, undrained
• 1 cup corn kernel (frozen and thawed, or fresh)
• 1 cup fennel bulb, chopped (or 1 teaspoon whole fennel seed)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4 -5 ounces baby spinach leaves, roughly chopped
• 1 small zucchini, sliced into 1/2-inch pieces

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. Saute 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.

celery, carrots, sweet onion, canola oil, garlic, red bell pepper, bell pepper, water, tomatoes, corn kernel, fennel bulb, oregano, thyme, rosemary, baby spinach, zucchini

Taken from www.food.com/recipe/italian-harvest-vegetable-soup-429994 (may not work)