- 2 tablespoons olive oil
- 1 white or yellow onion, peeled and diced
- 3 large cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable stock
- 2 (15-ounce) cans diced fire-roasted tomatoes (with their juices)
- 1 large sweet potato, peeled and diced into 1-cm cubes
- 1 bell pepper, cored and diced
- 1/4 cup chopped pepperoncini peppers*
- 1 tablespoon Italian seasoning
- 2 large handfuls baby spinach
- fine sea salt and freshly-cracked black pepper
- optional garnishes: chopped fresh parsley or basil, freshly-grated Parmesan cheese
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add garlic, carrots and celery and sauté for 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 10-15 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 any garnishes that sound good.
*Pepperoncini Peppers: Feel free to sub in a pinch of crushed red chili flakes in places of the pepperoncini peppers if you would like. Or, you can just leave the peppers out entirely.
*Salt and Pepper: As a ballpark, I used about 1 teaspoon each of fine sea salt and coarse-cracked black pepper for my soup. But as always, add your desired amount of S&P to taste.
*Storage Instructions: This soup can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.