Healthy Italian Vegetable Soup Recipe

   A comfort food that is Healthy and Delicious...
Soup is one of my go to foods for Fall.
It makes a lot and freezes well.
I found if I  make some healthy food options and have them available I am more likely to stay on track to eating healthy...at least that is what works for me.

Italian Vegetable  Soup

Ingredients:

2 Tbsp. Olive Oil

1 cup minced Onion

1 cup chopped Zucchini

1 cup minced Celery

2 large cloves minced Garlic

8 cups Swanson’s Vegetable Broth

3 cans Northern white Beans-drained and rinsed

2 can cans of chopped Tomatoes

1 cup frozen Italian cut Green Beans

1 cup shredded Carrots

¼ cup Italian Parsley chopped

2 tsp. dried Oregano

1 tsp. dried Basil

1/2 tsp. dried Thyme

1 tsp. Kosher Salt

½ Fresh ground Black pepper

1 ½ cups Water

1 small bag of Baby spinach-chopped 3 cups

Directions:

Heat olive oil in large soup pot. Sauté onion, celery, garlic and zucchini for minutes on low until onions turn translucent.

Add vegetable broth, tomatoes, northern beans, green beans, carrots, water and spics to pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach and cook until wilted.

Garnish with parmesan cheese.  Serve with crusty bread-Enjoy!