Tomato and Spinach Soup

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2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan

1 large shallot, finely chopped

2 cloves garlic, chopped

1 (28-ounce) can diced tomatoes in juice, drained

1 can crushed tomatoes, 28 ounces

2 cups good quality vegetable stock, available in soup aisle

1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife

Salt and pepper to your taste