Vegetable Soup (Rachael Ray)

2 tbsp Extra Virgin Olive Oil
.5 large Onions, raw (chopped)
2 medium Carrots, raw (chopped)
6 strip (4" long) Celery, raw (chopped)
3 small (1-3/4" to 2-1/2" dia.) Potato, raw (chopped)
2 cup Beans, red kidney (drained & rinsed)
2 cup Chickpeas (garbanzo beans) (drained & rinsed)
2 cup Hunt's Diced Tomatoes
6 cup Vegetable Broth
2 cup Spinach, fresh
1.5 tsp Old Bay
Salt, Pepper
1 bay leaf

Recipe is a little calorie heavy, but delicious.

Heat a deep pot over medium to med-high heat. Add oil, onion, carrots, celery, potatoes, bay leaf, and Old Bay seasoning. Cover pot and cook veggies, 5 - 8 mins, stirring occasionally. Add beans, tomatoes and season with a little salt and pepper to taste. Add broth and bring to a boil. Simmer 8-10 minutes longer. Remove from heat and stir in spinach. When spinach wilts, place in bowls and serve.

Serving Size: Serving size = 2 cups

Number of Servings: 5

Recipe submitted by SparkPeople user HEYJENNT.