Barbara's Best Vegetable Soup

Source: Barbara Pistrang

1/2 lb. leeks, diced (about 2 cups)

1/2 lb. celery, diced (about 2 cups)

1/2 lb. green beans, diced (about 2 cups)

1/2 lb. carrots, diced (about 1-1/2 cups)

1/2 lb. zucchini, diced (about 2 cups)

2 T butter

1 cup finely chopped onions

1 cup diced tomatoes (canned or fresh)

8 cups vegetable or chicken broth (may be made with bouillon)

salt to taste

freshly ground pepper to taste

1 can white beans, drained

1 large parsnip

1/4 cup freshly chopped parsley (optional)

1 package fresh spinach

grated parmesan cheese (optional)

Heat butter in a pot and add onions and leeks. Cook, stirring, about 5 minutes. Add carrots, celery, parsnip and green beans. Cook, stirring about 3 minutes and stir in the tomatoes.

Add broth, salt and pepper, and bring to a boil. Let simmer 20 minutes. Add zucchini, white beans, and spinach and continue cooking about 10 minutes longer. Serve sprinkled with parsley.

Pass the parmesan cheese for individual use.

For a Weight Watcher's version with no points: omit parsnip, and white beans, and decrease the butter to 1 tablespoon.