1 tablespoon olive oil

1 onion, finely chopped

2 cloves of garlic, minced

2 carrots, cut into medium-sized chunks

3 stalks celery, cut into medium-sized chunks

1 fennel bulb, cut into thin slices

1 15,5 oz can garbanzo beans (chickpeas)

1 14, 5 oz can diced tomatoes

3 cups vegetable broth

about 15 cherry tomatoes, cut into halves

2 hand full of fresh spinach

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 tablespoon fresh parsley, chopped

salt, to taste

black pepper, to taste

In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then