Spring Vegetable Soup

Ingredients

• tablespoon vegetable oil
• 1/2 cup chopped onion
• clove garlic, minced
• medium potato, peeled and chopped
• 1/2 cup chopped broccoli
• 1/2 cup frozen corn
• 1/2 cup torn spinach
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped carrots
• 1/4 cup chopped cabbage
• (32 fluid ounce) containerschicken broth
• ounce segg noodles
• cup can ned white beans

Instructions

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.