Spring Vegetable Soup

• 1 tablespoon vegetable oil
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 medium potato, peeled and chopped
• ½ cup chopped broccoli
• ½ cup frozen corn
• ½ cup torn spinach
• ½ cup chopped fresh mushrooms
• ½ cup chopped carrots
• ¼ cup chopped cabbage
• 2 (32 fluid ounce) containers chicken broth
• 6 ounces egg noodles
• 1 cup canned white beans

Directions

1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until tender. Stir in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, or until potato is tender.
2. Stir egg noodles and white beans into the pot; continue cooking 7 minutes, or until noodles are tender and beans are heated through.