Winter Vegetable Soup(Low Calorie)

• 1 c. water
• 1 Tbsp. olive oil
• 4 c. chopped onion
• 2 c. chopped leeks
• 1 tsp. dried whole thyme
• 1 tsp. dried whole rosemary, crushed
• 2 cloves garlic, minced
• 6 (10 1/2 oz.) cans low sodium chicken broth
• 2 (14 1/2 oz.) cans no salt added chopped tomatoes
• 1 (6 oz.) can tomato paste
• 4 c. cubed, unpeeled red potatoes
• 1 c. chopped carrot
• 1 c. chopped celery
• 1 c. cubed turnip
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 c. shredded fresh kale
• 1/2 c. coarsely chopped parsley (fresh)
• 1/2 c. coarsely chopped green onions
• shredded reduced sodium and fat Swiss cheese

1. Heat water and oil in a Dutch oven over medium heat.
2. Add onion and leeks.
3. Cover and cook 15 minutes or until tender.
4. Add thyme, rosemary and minced garlic; saute 2 minutes.
5. Add broth and next 2 ingredients; bring to a boil.
6. Reduce heat and simmer, uncovered, for 10 minutes.
7. Add potatoes and next 5 ingredients; bring to a boil.
8. Reduce heat to medium.
9. Cook, uncovered, 45 minutes.
10. Stir in kale and next 2 ingredients; cook for 2 minutes. Garnish with cheese if desired.
11. Yield:
12. 16 1/2 cups.

water, olive oil, onion, leeks, thyme, rosemary, garlic, chicken broth, salt, tomato paste, unpeeled red potatoes, carrot, celery, salt, pepper, fresh kale, parsley, green onions, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=970637 (may not work)