Italian-Style Vegetable Soup

You Will Need:
Soup and Stew Blend, 3 Tbsp, chopped
Chicken or Vegetable Stock, 2 quarts
Zucchini, 1 each, sliced
Onion, 1 cup, sliced
Carrots, 2 each, peeled and sliced
Spinach, 2 cups, washed and dried
Olive Oil, 2 Tbsp
Salt, 1 Tbsp
Pepper, ½ Tbsp
White Beans, 1 can, rinsed and drained
Plum Tomatoes, 2 each, chopped
Parmesan Cheese, 2 Tbsp
Recipe Serves: 4

1. In a large soup pot, heat olive oil over medium heat
2. Add onion and carrots and cook 4-5 minutes or until the onion is translucent, then add the zucchini and tomatoes and cook 3-4 minutes longer
3. Add white beans, stock, salt, and pepper and bring the soup to a boil
4. Reduce heat to low and stir in the herbs and spinach. Simmer for 15-20 minutes
5. To serve, sprinkle each dish with grated parmesan cheese

Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineberg