No kidding, I’ve cooked this dish four times in 30 days!

Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Add the diced onion and garlic to the pot and sauté for about 2 minutes, until the onion is translucent.

Stir in the celery, carrots, and bell pepper. Cook for another 5 minutes, until the vegetables start to soften.

Pour in the diced tomatoes and beef broth. Add the oregano, basil, salt, and pepper. Stir to combine.

Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.

Stir in the chopped spinach or kale and cook for another 5 minutes, until the greens are wilted.

Taste and adjust seasoning if necessary. Serve hot.

For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables. You can also swap out the ground beef for ground turkey or chicken if you prefer. If you’re not concerned about carbs, adding a handful of cooked pasta or rice can make the soup even heartier. For a creamier version, stir in a splash of heavy cream or coconut milk just before serving.