Tuscan Vegetable Soup

Serves 4.

Ingredients
1 cup diced tomatoes - no salt added
1 cup celery or about 2 stalks - chopped
1 cup carrots or about 2 medium carrots - chopped
1 cup red cabbage
1 can cannellini beans (wash them if you can't find ones without added salt)
1 cup kale - chopped
1 medium or 2 small yellow onions - chopped
2 gloves of garlic - minced
4 cups of low sodium vegetable stock (You may need more if you like yours more soupy.)
couple pumps of non-stick spray (*without* hydrogenated oils, preferably olive oil based)
sea salt to taste
pepper to taste
Tuscan seasoning (or you can mix it with , basil, fennel, rosemary, oregano, paprika) to taste
2 bay leaves


Directions
- Spray a couple pumps of the cooking spar on the bottom of a pot.
- Add vegetables and spices, and saute for 3-4 minutes until translucent.
- Add the diced tomatoes, beans and vegetable stock.
- Bring to a boil, then let simmer for about 30 minutes. (Remember to taste and add more spices if needed.)
- Remove bay leaves from soup.

Serve hot, garnished with fresh basil and chives, as well as low fat sour cream (or non-fat Greek yogurt).