- 2 tablespoons evoo, further-virgin olive oil, 2 turns of the pan
- 1 astronomical shallot, finely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes in juice, drained
- 1 can overwhelmed tomatoes, 28 oz.
- 2 cups factual high-quality vegetable inventory, accessible in soup aisle
- 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
- Salt and pepper to your style