Feeds 3-4 People

Prep Time: 20 minutes

Cook Time: 3 Hours


  • 3 tablespoons olive oil

  • 2 cloves of garlic (minced)

  • 2 carrots

  • 1 zucchini

  • 2 medium russet potatoes

  • 1 medium yellow onion

  • 4 stalks of celery

  • 8 fresh spinach leaves

  • 1 tablespoon tomato paste

  • 6 cups SODIUM FREE vegetable/chicken stock

  • 3 teaspoons salt

  • 1 teaspoon pepper

  • 1 teaspoon parsley

  • 1 teaspoon oregano



  1. Begin by dicing all of the vegetables, making sure to cut them into equal sizes. 
  2. Stack the spinach leaves on top of each other and roll them up, then cut them into thin slices. 
  3. In a large pot, over medium/high heat, pour in olive oil and add onions.
  4. Season with a bit of salt, cook for 10 minutes stirring occasionally.
  5. Add minced garlic and potatoes.
  6. Season with a bit of salt again.
  7. Cook for about 7 minutes, or until they are browned.
  8. Add remaining vegetables, spinach, vegetable/chicken stock, tomato paste, salt, pepper, parsley and oregano.
  9. Stir together and continue to cook on high until it begins to boil.
  10. Reduce heat to low and cover.
  11. Continue to cook for 3 hours, stirring occasionally.
  12. Wait until after the 3 hours to add more salt if it’s needed. Because the flavors will continue to develop after some time.