Italian Vegetable Soup

2 cups green leaf lettuce, chopped
2 cloves garlic, minced
1 cup onion, chopped
2 cups spinach, baby leaves
1 large zucchini, cubed
1 medium sweet red pepper, chopped
1 medium fennel bulb, thinly sliced
6 cups vegetable broth
28 oz. can diced tomatoes, preferably fire-roasted
1/4 tsp. crushed red pepper flakes
2 tsp. thyme, fresh, finely chopped
1 tsp. fresh oregano, finely chopped
3/4 tsp. table salt
1/4 tsp. black pepper
1/4 cup parsley, fresh, chopped
1/4 cup basil, fresh, chopped
12 Foster Farms Turkey meatballs, frozen

I serve with whole wheat bread. You could add white beans or chopped shrimp for lean protein.

Put all infredients in order in crock pot. Simmer on low with lid on for 6 hours or 3 hours on high.

You could reasonably eat after 30 minutes of cooking, but the longer the soup simmers, the better it tastes. Allow time for all the ingredients to come together.

Serving Size: Serves 12, 1 cup per serving.