2 carrots, chopped
1 large onion, chopped
4 zucchini or yellow squash, chopped
3 cloves garlic, crushed
1 Tb olive oil
3 cans (16 oz) low-sodium chicken broth
1 can (15 oz) white beans, rinsed and drained
1 can (14 oz) diced Italian seasoned tomatoes
1/2 tsp salt
1/2 tsp pepper
1 tsp oregano
2 cups spinach
In a large stock pot, saute carrots, onion, zucchini or squash, and garlic in oil until soft (about 6 minutes).
Add broth, beans, tomatoes, salt, pepper, and oregano. Stir well, reduce heat to low and simmer for 30 minutes to an hour. Just before you are ready to eat, stir in spinach and let it wilt (about 2 minutes).
Serves 6
165 per serving
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