I remembered one of my favorite soups from the Good Housekeeping issue of January, 2000, so this is what's on the lunch menu at Estelle's! This is chocked full of fresh vegetables and really, is a soup you will never tire of. You can also add whatever vegetable you wish! Who would have trouble getting outdoors in Maine during these perfect walking weather? The sights of our walking path are simply breathtaking!
Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.