Ingredients:

1 small onion
1 carrot
1 celery stalk
2 tablespoons olive oil
1/4 small cabbage head
8 to 10 green beans
1 zucchini
2 garlic cloves
32 ounces chicken broth
1/2 cup spinach
1 tomato
1/2 cup broken spaghetti
salt and pepper to taste

Chop onion. CLICK HERE for
instructions.




Slice carrot. CLICK HERE for
instructions.

















Chop celery. CLICK HERE for
instructions.

















Pour olive oil into pot.


















Add onions.



















Add carrots.


















Saute over medium hear for 5
minutes.


















Add celery to pot. Saute for 10
more minutes.

















Meanwhile, chop spinach. CLICK
HERE for instructions.


















Chop cabbage. CLICK HERE for
instructions.

















Slice garlic. CLICK HERE for
instructions.


















Cut green beans. CLICK HERE
for instructions.

















Chop tomato. CLICK HERE for
instructions.

















Chop zucchini. CLICK HERE for
instructions.


















Add cabbage to pot.


















Add green beans.




















Add zucchinis.


















Add garlic.


















Add chicken broth.



















Add salt.


















Add pepper.


















Add spinach.



















Add tomatoes.

















Mix all ingredients, bring to a boil,
reduce heat to medium-low.


















Place lid askew so that there is
just a little opening for steam to
come out. Cook for 10 minutes.
















Break spaghetti in half.



















Break them in half again.



















Break spaghetti in half one more
time. They should be bite-size.

















Add spaghetti to soup.


















Increase heat to medium-high
and cook soup for another 8 to
10 minutes, stirring occasionally,
until spaghetti are soft.





Enjoy!
Loaded with a variety of fresh vegetables, this
vegetarian soup is savory and filling.
Minestrone Soup
Adapted from

Cooking Light Soup
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