Serves 8, time: 60 min (w/ 10-20 prep time)
1 tbs olive oil
2-3 cup carrots, sliced in discs
1 onion, rough chopped
3 small stalks celery
1 clove garlic, minced
1/4 small head green cabbage, thinly sliced
1/2 lb. green beans, trimmed & cut into 1" pieces
2 small zucchini, sliced into half moons
1 can (28 oz) diced tomatoes in juice
1 qt low-sodium chicken broth
2 cups water
Salt & Pepper
1 bag (9 oz) baby spinach
Heat olive oil in stock pot, add carrots, onion, and celery and sauté over medium-high heat. Add minced garlic. Cook for 8 minutes, or until veggies begin to soften.
While veggies are cooking, slice cabbage, cut green beans & zucchini, and set aside.When carrots, etc are tender add tomatoes & their liquid to the pot. Add cabbage, green beans, chicken broth, and water. Add salt & pepper to your liking.
Heat to a boil, over high heat, add zucchini then reduce heat to low. Cover and simmer for about 10 minutes.
Increase heat to high & boiling. Add spinach, reduce heat to low, again. Cover and simmer for another 10 minutes, or until all veggies are tender.Cool soup slightly, ladle up and enjoy! Store soup in fridge for 2-3 days of snacking or leftovers, you can also freeze in 2 cup portions and freeze.
Each cup of soup is about 45 calories, 2g of protein, 9g carb, 1g fat, 4g fiber, 0mg cholesterol, 410mg sodium.