Tomato Florentine Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 medium stalks celery, chopped
• 2 medium carrots, chopped
• 6 cloves garlic, chopped
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 ½ teaspoons dried oregano, divided
• 2 tablespoons tomato paste
• 1 (28 ounce) can no-salt-added crushed tomatoes
• 4 cups lower-sodium vegetable broth
• 1 cup whole-wheat elbow macaroni
• 1 (5 ounce) package baby spinach
• ¼ cup grated Pecorino Romano cheese
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice

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