Instructions: Cut up all vegetables (except spinach) and saute in very hot pan, in the olive oil, until lightly browned, transfer to a 2 quart, microwavable casserole dish. Pour broth over and add bay leaf and other seasonings.

Cover with plastic wrap, then cook in microwave 15 minutes, or until potatoes are almost tender. Meanwhile, clean spinach and tear into pieces about 1 inch long, wide as the leaf. Check potatoes, if tender enough, add spinach, cover with wrap again, and cook until spinach is tender. Check seasonings, ladle into bowls. May sprinkle with a little freshly grated parmesan if you wish (optional).

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