Tuscan Vegetable Soup

Ingredients

• 1 tbsp. olive oil
• 1 cup chopped kale or cabbage
• 1 cup diced celery (about 2 stalks)
• 1 cup diced zucchini (about 1 medium)
• 2 cloves garlic, minced
• 1 tbsp. chopped fresh thyme (or 1 teaspoon dried)
• 1 tbsp. chopped fresh sage (or 1/2 teaspoon dried)
• 1/2 tsp. sea salt, plus more to taste
• 1/4 tsp. freshly ground black pepper, plus more to taste
• 4 cups low-sodium, fat free chicken or vegetable broth
• 1 (14.5 ounce) can diced tomatoes, with juice
• 2 handfuls baby spinach leaves (about 2 cups packed)

Directions

1. Heat oil in a medium-sized soup pot over medium-high heat. 
2. Add veggies and spices (onion thru pepper), and cook, stirring occasionally until the vegetables are tender, about 5 minutes. 
3. Add the broth and tomatoes and bring to a boil. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
4. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

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