1tbs olive oil
1 large onion, diced
3 stalks celery, sliced thin
4 cloves garlic, chopped
1 large can diced tomatoes
1 regular can petite diced tomatoes
3c water
1 notbeef boullion cube
2 medium zucchinni, diced
1 can drained loma linda tender rounds, quartered (or mini meatballs for you meat eaters)
2 large handfulls spinach, chopped
8oz crimini mushrooms, halved and sliced thin
1 can great northern beans, drained and rinsed
italian seasoning
rosemary(I used dried, a pinch)
basil (I used frozen that I had from the garden last year, probably a handful)
salt and papper to taste
I am sure this could be all just dumped into a pot and simmered for a bit but I like my zuchinni firmer, and I like to sautee the onions and stuff before the other things are added! So here is what I did---
First heat the oil in the pot and added the onion, garlic, mushrooms, and celery and sautee until onions are translucent. Add water and boullion cube and simmer 10 minutes. Then add canned tomatoes, beans, and seasonings and cook for approx 10 minutes more. Add remaining ingredients and cook for approx 10 more minutes or until zuchinni is softened to your liking( I dont care for mine mushy
)This probably makes 10 1cup servings, a big batch of soup! Delish topped with a sprinkling of parmesan!
Would probably be great with other veggies too but I just used what we had on hand!
The entire batch has right about 1000 calories and 25g of fat, so depending on how many servings you get it can be a very healthy soup! makes a ton!!!!
