Mirepoix is the name given to the combination of diced carrots, celery and onions.

1 quart 14 oz can of chicken stock (or  homemade stock)
3 carrots
2 celery stalks
2 large onions
A handful of spinach leaves
1 leek
3 tomatoes (in winter use Italian canned tomatoes)
2 Tbsp of sun dried tomato paste
Thyme, bay leaf, parsley, garlic, salt and pepper
Olive oil
Provolone cheese (grated)

• Dice the carrots and celery. Slice and coarsely chop the onion and the leek. Slice the spinach leaves. Peel the tomatoes and discard the seeds. Chop in small pieces.
• In a soup kettle, brown the onion in 2 Tbsp of olive oil, add the carrots, celery,  leek and sweat the vegetables together for 5 minutes.
• Add the chicken stock and throw in the spinach leaves. Mix the tomato paste with a little bit of the stock to dilute it and add to the pot as well.
• Add the herbs and the garlic and cook gently for 1 to 2 hours.
• Serve with French bread and provolone cheese.

Note:   You can thicken this soup by adding some couscous to it.