Very Veggie Soup

Prep: 20 min.
Cook: 35 min.
Yield: 6 servings (2Qts)

1 medium zucchini, chopped
1-1/3 C. chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
1 tsp. canola oil
1 carton (32 oz) reduced-sodium chicken broth
2 cans (14-1/2 oz. each) diced tomatoes with basil, oregano and garlic, undrained
1 pkg (16 oz) frozen chopped broccoli, thawed
2 medium carrots, shredded
1 C. meatless spaghetti sauce
1 tsp. Italian seasoning
1 tsp. adobo seasoning, optional
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
Parmesan

In a Dutch oven, saute the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.

*Taste of Home*