Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 medium onion chopped
3 stalks celery chopped
2 carrots peeled and chopped
4 cloves garlic minced
2 cups chopped cauliflower florets
1 ½ cups fresh green beans trimmed and cut into 1 inch pieces
30 ounces canned diced tomatoes
8 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon cracked pepper
2 cups fresh spinach

Directions:

Add the butter and olive to a large stock pot over medium heat until butter has melted.

Add the onions, celery, carrots, and garlic and cook for 5 minutes, stirring often.

Add the cauliflower, green beans, tomatoes, beef broth, Worcestershire sauce, and Italian seasoning. Stir to combine.

Bring to a boil, reduce to a simmer, and cook for 25 minutes or until vegetable are tender.

Season with the salt and pepper and add the spinach to the pot. Stir well and continue cooking for 1-2 minutes until the spinach has wilted.

Taste and add additional salt and pepper, if needed. Serve immediately.

Servings: 1 & 1/4 cup

Nutritional Information: Calories: 75, Fat: 3g, Carbohydrates: 9g, Fiber:4 g, Protein: 4g