Prep and cook time combined: 35 minutes
Ingredients:
2 medium tomatoes, chopped
3 cloves garlic, diced
2 med onions, diced
1 pound carrots, sliced
1 whole celery, diced
4 cloves of garlic , diced ( additional)
1 med-large yellow squash
1 med- large green squash
1 pkg mushrooms, sliced
1/4 cup olive oil for sauteing
1 bag fresh baby spinach, washed
8 cups of vegetable broth ( Paula uses 2 pkg. Imagine Brand organic vegetable broth)
Saute tomatoes, onions and first 3 cloves of garlic in a T of olive oil in a large skillet on a low flame until the three ingredients mingle nicely and onions are a little soft. Add all the chopped vegetables except for the spinach and slowly saute in olive oil until tender. Add the room temperature vegetable broth to the vegetables bring to a boil, turn down the heat to a simmer; add spinach and allow to wilt. Turn off heat cover and allow to sit for at least 15 minutes before serving. Taste and add additional salt, pepper or spices if desired ( it will depend on the broth that you used)
copied from:
Gluten Free A-Z Blog
