Step 1

Heat oil in a soup pot or Dutch oven over medium heat.

Step 2

Add carrots and onion and sauté until softened, 5-7 minutes.

Step 3

Add mushrooms (or zucchini) and cook another 4-5 minutes.

Step 4

Add sun-dried tomatoes, garlic, and rosemary (or other herbs) and a little salt and pepper. Cook 1-2 minutes more.

Step 5

Add fire roasted tomatoes, beans and broth. Bring to a bubble and reduce heat to a simmer.

Step 6

Stir in spinach to wilt.

Step 7

Taste and add additional salt, pepper, or herbs, to taste.

Step 8

Top with croutons!