Very Veggie Soup

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

1. In a Dutch oven, saute the zucchini, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
2. 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.

zucchini, fresh mushrooms, onion, canola oil, garlic, chicken broth, tomatoes, broccoli, carrots, spaghetti sauce, italian seasoning, spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/very-veggie-soup/ (may not work)