Coat 12-quart stockpot with nonstick cooking spray.
Over medium-high heat, add onions, celery and garlic. Cook for 8 minutes or until vegetables soften, stirring occasionally.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon.
Add cabbage, green beans, broth, water and heat on high to a boil, stirring occasionally.
Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
Increase heat to high, stir in zucchini and spinach and bring back to a boil.
Reduce heat to low. Cover and simmer for 10 minutes or until all vegetables are tender.
3 medium onions, chopped
4 stalks celery, sliced
2 large cloves garlic, crushed
2 28-oz cans whole tomatoes in juice
1/2 small head green cabbage, thinly sliced
3/4 lb. green beans, trimmed and cut into thirds
6 cups of water
3 medium zucchini, sliced into half moons
2 bags 6-oz. baby spinach leave
*Use organic when possible.
Please discuss variations of recipes with
our nutritionist/nurse to
personalize for you.