Spring Vegetable Soup

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 medium potato, peeled and chopped
• 1/2 cup chopped broccoli
• 1/2 cup frozen corn
• 1/2 cup torn spinach
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped carrots
• 1/4 cup chopped cabbage
• 2 (32 fluid ounce) containers chicken broth
• 6 ounces egg noodles
• 1 cup canned white beans

Directions

Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.

Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.