Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, finely chopped
• 1/2 cup coarsely shredded carrots
• 1 8-ounce can salt-free or regular tomato sauce
• 1 6-ounce can tomato paste
• 1 10-ounce package frozen, chopped spinach, thawed, undrained
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon dried  oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper

Method

Heat oil in a medium saucepan over medium heat. Add onions, celety, garlic, and carrots. Cook, stirring  frequently, 5 to 10 minutes, or until vegetables are tender.

Add remaining ingredients, mixing well. Bring mixture to a boil. Cover, reduce heat to low, and simmer 5 minutes. Spoon over pasta, baked potatoes, or any cooked grain.