Slender Soup(46 Calories Per Cup)

• 3 c. tomato juice (Campbell's low sodium)
• 3 c. water
• 2 c. carrots, cut up
• 2 c. celery, cut up
• 1 c. potatoes, cut up
• 1/2 onion, cut fine
• 1 can string beans
• 2 Tbsp. reduced calorie margarine
• 2 c. chopped onions (yellow)
• 4 medium sized zucchini, chopped
• 4 c. defatted chicken broth
• 1 bunch fresh spinach (3/4 lb.), stems removed
• 12 large fresh basil leaves or 1 1/2 tsp. dried basil
• salt and pepper to taste
• 1 Tbsp. fresh lemon juice

1. Melt margarine in a soup pot.
2. Add onions; cook, covered, for 20 minutes.
3. Add zucchini; cook, covered, 5 minutes.
4. Add broth and bring to a boil.
5. Reduce heat.
6. Cook, covered, for 20 minutes. Remove from heat.
7. Stir in spinach and basil.
8. Let rest for five minutes.
9. Cool.
10. Puree in a blender.
11. Return to soup pot.
12. Season with salt and pepper.
13. Simmer until heated through.
14. Before serving, stir in fresh lemon juice.

tomato juice, water, carrots, celery, potatoes, onion, string beans, margarine, onions, zucchini, chicken broth, fresh spinach, basil, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246539 (may not work)