- 1 tablespoon extra-virgin olive oil
- 1 onion, small dice
- 4 cloves garlic, minced
- 2 bell peppers, any color, 1/4-inch dice
- 1 heaping cup mushrooms, roughly chopped
- 1 tablespoon oregano
- 1 (14.5-ounce) can diced tomatoes
- 1 (16-ounce) jar pizza sauce
- 4 cups vegetable broth
- 4 cups spinach, roughly chopped
- Heat the olive oil in a soup pot over medium heat.
- Add the onion and garlic, and sauté for 3 minutes.
- Add the peppers and mushrooms, and sauté for 3 more minutes, adding the oregano in the last minute of sautéing.
- Add the tomatoes, pizza sauce, and broth.
- Bring to a boil.
- Reduce the heat, and simmer for 10 minutes.
- Add the spinach, and stir until the spinach begins to wilt. Then, remove from the heat.
- Serve topped with olives, Parmesan, and fresh basil.