FRESH VEGETABLE SOUP

2 tb olive oil
4 cups chicken broth
2 potatoes, peeled and cubed
3 carrots, sliced
2 zucchinis, halved lengthwise, then sliced
2 onions, chopped
2 ribs of celery, sliced
1/2 cup chopped cilantrillo
1 green pepper, chopped
1 red pepper, chopped
2 tomatoes chopped
Salt and pepper to taste
2 cups thin strips fresh spinach, or chopped fresh spinach

In a large stock-pot, sauté the vegetables in olive oil. Add the stock and seasonings. Reduce heat; cover and simmer for approximately 20 minutes, or until the potatoes and carrots are tender. Serve accompanied by fresh shredded Parmesan Cheese, that might be added according to particular taste. This soup is excellent for dieting, without the Parmesan. Serve in bowls, as an Entrante.