Vegetable Soup

• 2 tablespoons olive oil, extra virgin
• 1 onion
• 2 carrots
• 1 zucchini
• 2 cups corn kernels
• 2 stalks celery
• 2 cloves garlic
• 4 cups stock, chicken or vegetable
• 1 can tomatoes, crushed
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• 1 can beans, cannellini
• 2 cups spinach, baby
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper, ground

1. In very large soup pot over medium flame, add oil, swirl to coat. Add onion, salute till tender.
2. Add carrots, zucchini, corn & celery. Stir to coat, saute to begin cookin - 1-2 minutes
3. Add garlic, saute til aromatic - 30 seconds
4. Add stock, tomatoes, thyme, oregano. Bring to boil, reduce heat to simmer till vegetables have softened - 10 minutes
5. Add beans & spinach, cook 2 minutes

olive oil, onion, carrots, zucchini, corn kernels, stalks celery, garlic, stock, tomatoes, thyme, oregano, beans, spinach, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/vegetable-soup-56e813531060166d7a1190d0 (may not work)