You can store this healthy soup in the refrigerator for up to 5 days or you can also freeze it in
single serve portion

Serves: 10
Preparation time: 30 minutes
Cooking time: 60 minutes

Ingredients:
1. 1 (10 ounces) package frozen chopped spinach, thawed
2. 3 cups chopped cauliflower (about ½ medium)
3. 3 cups chopped cabbage
4. 2 cups chopped celery, (4 medium stalks)
5. 2 cups chopped onion, (2 medium)
6. 2 cups chopped carrot (4 medium)
7. 2 cups green bean, cut into 1-inch pieces, or frozen, thawed
8. 1 cup chopped green bell pepper, (1 medium)
9. 4 cloves garlic, minced
10. 2 tablespoons extra virgin olive oil
11. 1 (15 ounces) can kidney or pinto beans, rinsed
12. 1 (15 ounces) can tomato sauce
13. 1 (14.1 ounces) can diced tomatoes
14. 8 cups low sodium vegetable broth (or chicken broth)
15. 2 cups water
16. 1 bay leaf
17. ½ cup thinly sliced fresh basil
18. 10 tablespoons freshly grated parmesan cheese

Directions:
1. In a large soup pot, or in an 8-quart Dutch oven heat oil over medium heat.
2. Add in celery, onion, bell pepper, and garlic and cook for 15 minutes or until softened,
stirring frequently.
3. Add in cauliflower, cabbage, carrot, and green beans and cook for 10 more minutes or
until slightly softened, stirring occasionally.
4. Stir in tomato sauce, kidney beans, tomatoes, broth, water, and bay leaf, bring it to boil.
5. Reduce heat to medium-low, partially cover, and simmer for 20 to 25 minutes or until the
vegetables are tender.
6. Add in spinach and simmer for another 10 minutes.
7. Discard the bay leaf from the soup, stir in basil and equally divide the soup among 10
serving bowls and top each bowl with 1 tablespoon of parmesan cheese.