In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add Garlic

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Broth and Tomatoes

Pour in the vegetable broth and add the canned diced tomatoes (with their juice). Stir well to combine.

Season the Soup

Add the bay leaves, salt, and black pepper (to taste). Bring the mixture to a boil.

Simmer

Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes.

Add Spinach and Lemon Juice

Remove the bay leaves, stir in the fresh spinach, and add the lemon juice. Cook for another 5 minutes until the spinach is wilted.

Serve

Ladle the soup into bowls and serve hot.

Salad Directions

Prepare the Salad Base

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Add Feta Cheese

Sprinkle the crumbled feta cheese over the top of the salad.

Make the Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt, and black pepper (to taste).

Dress the Salad

Drizzle the dressing over the salad just before serving. Toss gently to combine.

Serve

Serve the salad alongside the hot soup.