Easy and freezes well. Add some Italian sausage or chicken if you like meat. I don't measure. sorry!
Carrots – 2-3 large
Onion – 1 large
Celery – as much as you have carrots
Olive Oil (2 T??)
Garlic – 2-3 cloves
Italian seasoning (1 T??)
Chop the veggies. Brown in oil. Add in the garlic last so it doesn’t burn. Saute until onions are cooked through.
Add: (without draining)
2-3 cans crushed tomatoes (or whole tomatoes crushed up, or diced. Whatever you have on hand will work)
1-2 cans white beans (navy or canellini)
2 cans chicken stock
Rinse the tomato cans with water or wine to add more liquid and get all the tomato bits into the soup. Add more water or chicken stock if soup seems too thick. Bring to a boil then reduce to a simmer and cook for at least 1 hour. At the end of the cooking process add:
1 block frozen chopped spinach. Still frozen is fine.
Serve with cooked pasta (if you want) and (absolutely) parmesan cheese!