Food Maven's favortie veggie soup: it is soup nazi-good!

     I am a soup person... some are not. I could eat homemade soup several times a week. My husband is one of the nots, but I am hard at work trying to convert him. When I succeed, this soup will get all the credit.
     My twin flame and fellow blogger, Michelle, swears that homemade soup, topped with fresh spinach and parmesan will cure anything that ails you and my entire family would unanimously agree.
     This is my favorite soup and I make this on a regular basis. It doubles and triples well. I have also served this to 100 or so, hungry church members. They slurped it up, returning the bowls empty without whining about hating veggies or soup not being a real meal. So, if you are whining for any reason while reading this post, stop it.
     If you are a vegg-e-phobe (technical term,) please try the fresh spinach at least ONE time. It wilts, resembles a harmless leaf of basil and will taste like everything else in the soup. Pile on the parm to disguise it even more. This is a great way to fool yourself and other picky people you know into eating healthy green things. Your heart and arteries will thank you. When serving as a meal, add a nice salad and a hot, crusty loaf of bread.

1 T. olive oil
1/2 t. crushed red pepper flakes
1 large onion, minced
2 cloves garlic, minced
2 large carrots, sliced
2 cans, fire roasted tomatoes, undrained
1 lb. bag, frozen cut green beans
1 lb. bag, frozen kernel corn
1 tsp. italian seasoning
kosher salt and fresh ground black pepper to taste
fresh spinach leaves
shaved parmesan cheese

Heat oil in large, deep stockpot. saute red pepper, garlic and onion until soft, add carrot slices. Cook until vegetables begin to brown. Add remaining 7 ingredients. Simmer 15 min. place fresh spinach leaves in bowl. Ladle soup over. Top with shaved parmesan.

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