Prep time: 5 minutes
Cook time: 10 minutes

1 tbsp. olive oil
1/4 cup each chopped onion, celery and bell pepper
1 cup shredded carrots
1 cup fresh small broccoli or cauliflower florets
1 cup sliced fresh mushrooms
4 cups vegetable broth
1/2 tsp. dried basil
1/4 tsp. minced garlic
1/4 tsp. pepper
1 low-salt vegetable bouillon cube, broken
1 cup baby spinach leaves 

1. Heat oil in a Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir 2 minutes. Add carrots, broccoli and mushrooms. Cook and stir 5 minutes.
2. Stir in 1 1/2 cups water plus broth, basil, garlic, pepper and bouillon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Stir in spinach to wilt. Serve immediately.

Serves 6 

75 calories, 4g fat, 1g saturated fat, 0mg cholesterol, 496mg sodium, 8g carbohydrate, 2g fiber, 3g protein