Get a large saucepan, or if you have it, get a Dutch oven for fancy cooking. Add olive oil and heat it. Then add the veggies to saute. Carrots, onions and garlic, present in different forms, one is sliced, the other is diced, but will give an appetizing aroma together.

After 2 minutes of sauteing when onions become tender, add seasonings: salt and pepper, and herbs: dried basil and thyme to the sauteed veggies. Combine them to incorporate their flavor and aroma.

Then you need to add chicken stock and tomatoes in this mixture to bless it with savor and tang. Boiling will do this better, so turn up the heat.

Then reduce the heat to medium and slow boil for 15 minutes to make the veggies more tender. At this point, you are now safe to add cooked chicken and spinach. Also season more if required.

Cook and drain Rosa marina and transfer equal portions into serving bowls.

Add in the ready soup over the Rosa Marina. Rosa Marina soup is ready. Serve hot. Bon Appetit!