|1||tablespoon olive oil|
|3||carrots, coarsely chopped|
|3||stalks celery, coarsely chopped|
|5||cups reserved tomato sauce and meatballs|
|4||cups beef stock|
|Salt and pepper, to taste|
|½||pound baby spinach, stemmed|
|1||cup frozen peas, rinsed with cold water|
1. In a large soup pot over medium-high heat, heat the olive oil. Add the carrots and celery. Cook, stirring often, for 10 minutes or until tender.
2. Add sauce and meatballs, beef stock, salt, and pepper. Bring to a boil. Lower the heat and simmer for 10 minutes.
3. Add the spinach and peas. Cook, stirring often, for 2 minutes or until spinach wilts and the peas are hot. Taste for seasoning and add more salt and pepper, if you like.
4. Ladle into bowls and serve with a crusty loaf.
Karoline Boehm Goodnick