Amazing Vegetable Soup (South Beach Diet) - cooking recipe

Ingredients

2 quarts chicken broth or 2 quarts vegetable broth
1 small head green cabbage, shredded (I use angel hair shredded cabbage) or (10 ounce) bag shredded cabbage for Coleslaw (I use angel hair shredded cabbage)
1 head celery, washed and sliced
1 leek, rinsed, trimmed, and sliced thinly
5 garlic cloves, peeled and minced
1 cup fresh green beans, cut into 2-inch lengths
1 medium zucchini, cut into 1/4 inch rounds (I leave out)
1 medium summer squash, cut into 1/4 inch rounds (I leave out)
1 (15 ounce) can diced tomatoes, drained
1 (14 1/2 ounce) can navy beans, rinsed and drained (optional)
shredded parmesan cheese, optional garnish (optional)
basil pesto, optional garnish (optional)

Preparation

Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes.
Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.