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).

Delicious Tomato-Basil Soup

Ingredients
2 3/4  cups Strained tomatoes (1 bottle of Bionature Strained Tomatoes)
1 3/4 cups Diced tomatoes - No salt added (1 can of 365 no salt added diced tomatoes)
1 3/4 cups tomato sauce - No salt added (1 can)
1 cup almond milk - unsweetened
1 large or 2 medium shallots - whole
2 garlic cloves - minced
1/2 tbsp olive oil
1/2 cup water (optional)
fresh basil (chiffonade) to taste
sea salt to taste
black pepper to taste
thyme to taste

Directions
In a pot, saute the minced garlic in the olive oil, add salt, pepper and thyme.
After a minute or two pour over the garlic the diced tomatoes, the strained tomatoes, tomato sauce and almond milk. (Careful, pouring the tomatoes so the hot oil doesn't splash everywhere.)
If you choose to add water, do so now. - I just used the water I cleaned the strained tomato bottle with.
Add the truvia packets and the whole shallots.
Bring to a boil, and let simmer for about 20 minutes.
Add the fresh basil and simmer for another 5 minutes.

Serve hot, garnish with fresh basil leaves