INGREDIENTS
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2 tablespoons Bertolli olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 cup chopped baby carrots
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2 stalks celery, chopped
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1 zucchini squash, diced
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2 cups Green Giant green beans (fresh or frozen)
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1 (14-1/2-ounce) can Bush’s kidney beans, drained and rinsed
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3 cups cabbage, shredded
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2 (14-1/2-ounce) cans College Inn chicken broth
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3 cups tomato juice (V8, homemade, or other store bought)
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2 teaspoons Herbes de Provence
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Morton salt and pepper, to taste