• ▢½ cup chopped onion
  • ▢½ cup chopped or shredded carrots
  • ▢½ cup chopped celery
  • ▢2 garlic cloves, pressed
  • ▢4 cups fat-free broth of your choice
  • ▢1 can (14-½ ounces) diced tomatoes
  • ▢1 cup chopped or shredded cabbage
  • ▢1 cup chopped spinach or kale
  • ▢1 tablespoon tomato paste
  • ½ teaspoon dried basil (or more to taste)
  • ▢½ teaspoon dried thyme (or more to taste)
  • ▢½ teaspoon salt
  • ▢1 cup chopped zucchini
  • ▢Chopped parsley or basil for garnish (optional)


  • Spray a large saucepan or soup pot with nonstick cooking spray. Add the onion, carrot and celery and cook over low heat, stirring often until the vegetables have softened.
  • Add the garlic and stir for another minute.
  • Add the broth, tomatoes, cabbage, spinach, tomato paste, basil, thyme and salt and bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for about 15 minutes.
  • Add the zucchini and cook until softened, 3 – 5 minutes more.
  • Stir in chopped fresh parsley or basil just before serving if desired.

Slow Cooker Instructions

  • Place everything in your slow cooker, cover and cook on LOW until tender, 6 to 8 hours.

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