Sauté
1 sweet onion chopped
1 tsp roast minced garlic
Add
32 oz tomato juice
1 28oz can petite diced tomato
2 tsp dried parsley
1 Tbsp Italian Seasoning
1 tsp pepper
4 carrots diced
1/4 cabbage diced
1 medium zucchini diced
1 can rinsed drained garbanzo beans
2-3 hand fulls baby spinach
When adding vegetables to soup keep cooking time in mind and your desired end texture. For this soup I add first carrots and let them cook a bit, then the cabbage and zucchini and let them cook just a little. At the very end I add the garbanzo beans and spinach so they just get warm.
Eat More Plants! 