Tuscan Veggie Soup

Serves 8!

Ingredients:

1 tbsp oil

2 cups brussel sprouts

1 large onion

4 garlic cloves, chopped

1 yellow squash

3 large carrots

2 cups green beans

1, 28oz can diced tomatoes

1, 32 oz carton chicken stock or veggie stock

1, 16 oz can great northern beans

Big bunch of spinach leaves

Parmesan

Salt

Pepper

Thyme

2 bay leaves

2 cups water

Directions:

Wash and chop all veggies to about 1/2 inch. Dice onion into very small pieces. in a large stock pot add oil and cook brussel sprouts onion and garlic until onions are translucent and brussel sprouts browned a bit. Add the rest of the veggies and cook until soft. Add some sprinkles of thyme and about 1/4tsp salt and pepper (add more to taste later). Add chopped tomatoes and bay leaves and stir. Add water, stock and bring to boil. Reduce to simmer and cover leaving a bit of an opening to vent. Cook about 30 minutes then turn off heat, stir in spinach, beans and some parmesan to taste. Adjust seasoning here and discard bay leaves. Enjoy!

Nutrition Facts

Calories: 120

Protein: 6g

Fat: 2g

Carbs: 20g

Fiber: 6g