Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons canola oil
1 clove garlic	Washed, peeled and minced
¼ cup onion	Peeled, washed, and chopped
½ cup carrot	Washed, peeled and chopped
¼ cup celery	Washed, trimmed and chopped
1 cup zucchini squash	Washed, trimmed and chopped
1 cup white cabbage	Washed, trimmed and chopped
¼ teaspoon salt
¼  teaspoon pepper
6 cups low sodium chicken broth
1 (14 oz.) cans white beans	Drained and rinsed
½ teaspoon dried basil
2 tablespoons dried parsley
2 cups fresh baby spinach	Washed, trimmed and chopped
1/4 cup grate Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large stock pot over medium-high heat.
2	Sauté garlic and onion until tender, approximately 5 minutes.
3	Stir in carrot and celery, season with salt and pepper, and cook another 2 to 3 minutes.
4	Pour in chicken broth, beans, basil, cabbage,  and parsley, and bring to a low boil.
5	Reduce to a simmer, cover, and cook approximately one hour. Add zucchini. Cook until tender. Just before serving stir in fresh spinach. Cook uncover just until wilted.	Cook until internal temperature reaches 135°F.
6	Serve hot. Top with Parmesan cheese