In 4-quart saucepan or Dutch oven, cook onion, celery, carrot, bell pepper and garlic in oil over medium-high heat 7 to 8 minutes or until starting to soften, stirring frequently. Stir in spinach. Cook 2 minutes or until wilted. Stir in all remaining ingredients; bring to a boil. Reduce heat and simmer 15 minutes.

Tip: You can use your favorite greens – collard, kale, or Swiss chard would work well in this flavorful soup.