1) 2 c sl carrots
2) 1 1/2 c sl celery
3) 1 c ch onion
4) 4 cl garlic, crushed
5) 1/4 c olive oil
6) 2 - 28 oz cans diced tomatoes
7) 2 T veggie boullion
8) 1 colander spinach, stems removed
9) 2 cans water
10) 1 c white wine
11) 3 T Bragg
12) 1/3 c brown sugar
13) 2 T ch parsley
14) 1 T salt
15) 1 T basil
16) 1 t crushed red pepper
17) 1 T oregano
Saute 1) to 4) in 5) till tender.
Add rest, boil, reduce heat, simmer 1 1/2 hours.
Top each bowl with Parmesan cheese.
