Recipe Name Italian Vegetable Soup Submitted by Guest Recipe Description Made with vegetables, nonfat & low sodium chicken broth (or vegetable broth) and garbanzo beans added. Can be vegetarian or you may add leftover meat to soup. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 0 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 medium zucchini, diced 2 medium Yellow squash, diced 1 onion 1 medium sweet onion chopped 2 cloves garlic chopped 2 tablespoons olive oil 1 cup chicken broth, fat free, low sodium, 14.5 oz can 1 can (16 fl oz) tomatoes canned, diced 1.5 cups Chickpeas (garbanzo beans), rinsed and drained - 2 15 oz. cans 1 package (10 oz) Baby Spinach Leaves, raw 1 cup freshly grated parmesan 1 tablespoon tomato paste Steps Sequence Step 1 Saute onions, minced garlic, squash 2 Add broth, diced tomatoes, tomato paste and drained 3 Let soup simmer. You can also add chicken or pork to soup mixtures. 4 Taste and season with Italian Seasoning herb mix and add salt as needed. 5 To serve, line your soup bowl with torn baby spinach leafs and ladle soup into bowl. Top with a little freshly grated Parmesan cheese.