Slimming Vegetable Soup

• 1 container low sodium vegetable broth
• 1 can diced tomatoes
• 2 cloves garlic
• 1 can kidney beans
• 5 stalks celery diced
• 1 cup red cabbage diced
• 1 cup kale diced
• 1 zucchini diced
• 1/2 medium sweet onion diced
• 2 large carrots diced
• 1 tsp. salt and pepper
• 1/2 tsp. Italian seasoning blend

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• Add broth and tomatoes into a large soup pan and heat to medium heat.
• Add 1 TBSP olive oil to sauté pan and sauté chopped garlic, onion, carrots, and celery in a pan until browning (~3 minutes on medium heat).
• Once broth and tomatoes come to a simmer, add all additional ingredients into mixture except for kale and cabbage. Continue to heat on medium heat.
• Next, add kale and cabbage to pot and stir. Let soup simmer for 10-12 minutes.
• Remove from heat.

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*This soup is able to be stored in an airtight container in the fridge for 4-6 days and can also be frozen for later use.

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