4 cups fat-free, sodium-free chicken broth 1 cup water 1 can (15-oz) tomato sauce 1 can (14-oz) diced tomatoes 1 bay leaf 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 2 cloves garlic, minced 2 cups chopped cabbage 1 cup chopped cauliflower 1 cup frozen green beans 2 cups chopped fresh kale 6 tbsp fat-free Parmesan cheese
Add the broth, water, tomato sauce, tomatoes and bay leaf to a large soup pan and cook over medium heat. Add the onion, celery, carrots and garlic. Cook everything together for about 15 minutes, stirring frequently until the veggies are tender.
Add the cabbage, cauliflower and green beans. Cook them, stirring occassionally, for about 10 minutes. Simmer for another 20 to 25 minutes. Stir in the kale and simmer for 10 more minutes.
Discard the bay leaf. Spoon the soup into bowls and top each portion with one tablespoon of Parmesan cheese.
The soup will remain fresh in the fridge for four to five days, or in the freezer for up to six months.
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