Winter Vegetable Soup(Low Calorie) - cooking recipe

Ingredients

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

Preparation

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