Vegetable Soup

Ingredients

• 2 tbsp. olive oil, plus more for serving
• 2 carrots, chopped
• 2 pieces celery, chopped
• 1 medium yellow onion, chopped
• 1 sweet potato (about 8 oz.), peeled and diced
• 1 tsp. kosher salt, divided
• 4 cloves garlic, chopped
• 6 c. vegetable broth
• 1 (14.5-oz.) can crushed tomatoes
• 1 (8.75-oz.) can corn, drained
• 1 1/2 c. frozen, cut green beans
• 1 medium zucchini, chopped
• 1 (15-oz.) can cannellini beans, drained and rinsed
• 2 tsp. Italian seasoning
• 1 (5-oz.) bag baby spinach
• 1/2 tsp. black pepper, to taste

Instructions

1. Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes.
2. Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.
3. Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.