Ingredients

• 2 cups - chicken broth
• 250 g - egg noodles
• 1/2 cup - chopped onion
• 1 - medium potato, peeled and chopped
• 1/2 cup - chopped broccoli
• 1/2 cup - frozen corn
• 1/2 cup - torn spinach
• 1/2 cup - chopped fresh mushrooms
• 1/2 cup - chopped carrots
• 1/4 cup - chopped cabbage
• 1 clove - garlic, minced
• 1 tbsp - vegetable oil
• 1 cup - canned white beans

How to Make Spring Vegetable Soup

• Heat the oil in a large pot over medium heat. Cook the onions and garlic until tender.
• Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage.
• Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer for 20 mins, until potato is tender.
• Stir egg noodles and white beans into the pot, and continue cooking for 7 mins, or until noodles are tender and beans are heated through.