5 ounces fresh baby spinach, stems removed and roughly chopped
DIRECTIONS
Heat the oil in a dutch oven over medium heat.
When the oil is hot add the onion, celery, carrot, bell pepper, 2 tsp salt and 1/4 tsp black pepper then cook, stirring occasionally, until vegetables are lightly browned and softened, about 10 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in the crushed tomatoes and water then bring to a boil.
Reduce the heat to medium-low then cover the pot and simmer, stirring occasionally, for about 15 minutes.
Puree the soup using an immersion blender or a stand blender in batches then return the soup to the pot.
Stir in the spinach, cover the pot and simmer about 5 more minutes.
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