“As you can see, we eat a fair amount of pasta. So, now and then, I make this super delicious, low calorie yet satisfying soup. This soup is chock full of nutrient-dense vegetables. I love it!”

prep: 1 hour cook: 45 min servings 10

INGREDIENTS:
8 cups chicken (substitute vegetable broth to make vegetarian)

2 cups water

2 tablespoons extra-virgin olive oil

2 cups onions, chopped (2 medium)

2 cups celery, chopped (approx. 4 medium stalks)

1 cup red bell pepper, chopped (1 medium)

4 cloves garlic, minced

3 cups chopped cabbage

3 cups chopped cauliflower (about ½ medium)

2 cups chopped carrots (4 medium)

2 cups green beans, cut into 1-inch pieces, or frozen, thawed

1 (15 ounce) can tomato sauce

1 (14 ounce) can diced tomatoes

1 (15 ounce) can kidney beans, rinsed

4 cups chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed

1 bay leaf½ cup thinly sliced fresh basil (see HELPFUL HINT below)

Himalayan sea salt to taste.

10 TBSP grated Parmesan cheese (I like to put enough on so that when the Parmesan melts, there is a bunch melted to my spoon!)

How to Make It:

Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper, and garlic; cook, frequently stirring, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots, and green beans; cook, occasionally stirring, until slightly softened, about 10 minutes more.

Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.

Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

HELPFUL HINT #1: After washing basil, pat it dry with a paper towel. Stack the leaves onto each other and roll tightly. Then cut your thin slices. Saves time!

HELPFUL HINT #2: To make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.