Step 1

Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.

Step 2

In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)

Step 3

Add garlic (and any dried herbs if using) and sauté 1 minute.

Step 4

Add broth, tomatoes with juice, and all veggies (except spinach).

Step 5

Increase heat and bring to a light boil.

Step 6

Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.

Step 7

Stir in spinach during last couple minutes of cooking time. Salt to taste.