Ingredients
| 3 tbsp. | olive oil | | 2 stalks | celery, chopped | | 1 | lg. carrot, peeled and sliced | | 2 cloves | garlic, minced | | 1 | md. onion, chopped | | 2 cans (15) | Northern beans, drained and rinsed | | 1 tbsp. | Kitchen Bouquet | | 1 pkg. (10) | frozen chopped spinach | | 1 cup | shredded cabbage | | 1 cup | sliced zucchini | | 1 cup | diced potatoes | | 1/4 tsp. | dried thyme | | 1 | bay leaf | | 1 can (8) | tomato sauce | | 2 cans (14-1/2) | chicken broth | | Grated parmesean cheese (optional) |
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Instructions
In a large pot,saute celery, carrots, garlic and onions in olive oil until tender. Add remaining ingredients except cheese; bring to a boil, reduce heat and simmer for 1 hour. Serve sprinkled with cheese if desired.
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