Soup is good food, especially when you talk about this nutritious vegetable soup. When you're trying to get your "five-a-day," this adds up to one great dish. Veg out tonight!
1 tsp olive oil
2 cloves garlic, minced
1 small onion, diced
2 stalks celery, chopped
2 medium leeks, white part only, chopped
2 medium carrots, halved lengthwise, then sliced
1 medium zucchini, halved lengthwise, then sliced
1 cup frozen peas
1 tsp oregano
1 tsp dried basil
1 tsp dried thyme
6 cups fat-free, low sodium vegetable or chicken broth
2 cups fresh baby spinach
1/4 cup fresh parsley, chopped
Heat oil in Dutch oven on medium heat. Sauté garlic, onions, celery, leeks and carrots until softened, about 6-7 minutes. Add zucchini and sauté for another 2-3 minutes. Add peas, sprinkle dried herbs, and stir for 1 minute. Add broth. Bring to boil, then cover and simmer for 10 minutes. Add spinach and fresh parsley; stir and simmer for 2 minutes. Season with a little Kosher salt and black pepper to taste.