Italian Harvest Vegetable Soup

Ingredients

• 2 cups chopped celery (4-5 stalks)
• 2 large carrots, peeled
• 1 large sweet onion, such as Vidalia, Walla Walla, or sweet Mayan
• 2 tablespoons organic canola or safflower oil
• 4 medium cloves garlic, minced
• 1/2 red bell pepper, sliced into ½-inch strips
• 1/2 green or yellow bell pepper, sliced into ½-inch strips
• 6 cups water
• 1 28-ounce can diced San Marzano or fire-roasted tomatoes, undrained
• 1 cup corn kernels (frozen and thawed, or fresh)
• 1 cup chopped fresh fennel bulb (1 small bulb) or 1 teaspoon whole fennel seed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4-5 ounces fresh baby spinach leaves, roughly chopped
• 1 small zucchini, sliced into 1/2-inch pieces