Ingredients:
- ½ cup olive oil
- 1 large onion finely sliced
- 7 medium tomatoes, peeled and chopped
- 2 cloves garlic, minced
- 1 celery stalk finely sliced
- 2 carrots finely sliced
- 2 tbsp chopped fresh basil
- 1 bay leaf
- 1 tsp thyme
- 2 bouillon cubes
- 6 cups water
- 1 bunch fresh spinach, swiss chard, kale or silverbeet chopped (or 1 pkg frozen)
- salt and pepper to taste
- Parmesan or Romano cheese to garnish
Preparations:
- Heat the oil and add the onions and tomatoes. Sauté for 3-4 minutes.
- Add the garlic cloves, celery, carrots, basil, bay leaf, and thyme. Stir well and continue sautéing for another 2 minutes.
- Add the bouillon cubes and water and bring the soup to a boil.
- Cover the pot and simmer for 50-60 minutes.
- Remove the bay leaf. Add spinach, salt and pepper and continue cooking for another 10 minutes. Stir well.
- Turn off the heat and let the soup stand for 5 minutes, covered.
- Serve hot sprinkled with grated cheese (or pesto).