Mushroom & Sage Vegetable Soup – Rocky Mountain Olive Oil

Ingredients

• ½ cup Rocky Mountain Olive Oil Wild Mushroom and Sage Infused Olive Oil
• 1 cup chopped red onion
• salt and pepper to taste
• 1 cup chopped broccoli, fresh or thawed frozen
• 1 cup chopped carrots
• 4 cups baby spinach or 2/3 cup thawed frozen spinach
• 1 (28 oz) can crushed tomatoes
• 6 cups water of low-sodium vegetable broth
• 4 cups (1 1/2 lbs) unpeeled baking potatoes, scrubbed clean and cubed