Step 1

Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.

Step 2

Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers and Italian seasoning.  Stir to combine.

Step 3

Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, cover, and continue to simmer for 10-15 minutes, or until the sweet potatoes are tender.

Step 4

Stir in the spinach.  Season the soup with salt and pepper*, to taste.

Step 5

Serve warm, topped with any garnishes that sound good.