Potato, Zucchini & Tomato Soup

1 medium onion, chopped

3 cloves garlic, chopped

3 Idaho potatoes, peeled & diced

2 small zucchini, sliced in half lengthwise, then cut into half moons

28 oz. can fire roasted tomatoes (I use Muir Glen brand)

4 c. low sodium vegetable stock
1 c. fresh chopped spinach or kale (optional)

Sea salt & fresh ground pepper

Heat a deep pot with several Tablespoons of water (or veggie stock) over medium heat.  Add onion, garlic, potatoes & zucchini.  Cook until softened 8-10 minutes, adding a splash of water as necessary to continue sauteeing.  Add tomatoes & stock, season with salt & pepper.  Bring the soup to a boil, then turn down to a simmer.  Cook for 10-20 minutes until potatoes are tender.  Taste & reseason.  Throw in 1 cup fresh chopped spinach or kale, if you like, for last 5 minutes to add super nutrients.  The fire roasted tomatoes really make this soup!