Simple Late-Summer Vegetable Soup

2 tbsp butter 
1 onion, chopped 
2 carrots, peeled, quartered and diced 
2 celery ribs, sliced 
8 cups chicken broth 
2 tomatoes, peeled, cored and chopped 
2 zucchini, quartered lengthwise and sliced 
1/2 cup green beans in bite-size pieces 
1 cup firmly packed fresh spinach leaves, washed and cut into strips 
Salt and pepper to taste 

Melt the butter in a large soup pot; add the onion, carrots and 
Cook, stirring often, over medium heat for 5 minutes. 

Add the broth and tomatoes; simmer for 10 minutes longer. 

Stir in the zucchini and beans and cook for another 2 minutes. Add 
spinach and cook for 1 minute. Season with salt and pepper. 

Yields 8 cups 
80 calories, 5g protein, 8g carbs, 3g fat, 9mg chol, 52mg sodium, 2g 

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