Rachel’s Veggie Soup

From Rachel Garofalo

Yield: About 4 servings

Total Time: 35 min | Prep: 10 min

**vegan, gluten-free, and healthy**

Ingredients

• 1 red onion

• 2 Tablespoons fresh oregano, chopped

• 1 clove garlic, minced

• 1 squash, peeled and chopped/diced

• 1 large can of fire-roasted tomatoes

• 7 cups chicken broth

• 1 Tablespoon fresh rosemary, chopped

• 1 rosemary spring

• 1 bag of spinach

• 3 green onions, chopped

Instructions

1. Heat 2 Tablespoons of olive oil in a large pot.

2. Cook onions and celery for about 6 min at medium-high heat.

3. Add in the fresh oregano, salt, pepper, and clove of garlic, mix.

4. Add chopped rosemary and rosemary sprig to the pot.

5. Bring the pot to a boil then put on simmer for 25 minutes, stirring occasionally.

6. Turn off hear and add 2 large handfuls of spinach.

7. Add salt and pepper, to taste.

8. Serve with chopped green onions sprinkled on top.