Vegetable-Bean Soup

• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced leek (about 2 large)
• 1 cup finely chopped carrot
• 1 cup thinly sliced celery 
• 4 cups fat-free, less-sodium chicken broth
• 2 cups finely chopped baking potato (about 3/4 pound)
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 (15.8-ounce) can Great Northern beans or other white beans, drained
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 4 cups thinly sliced napa (Chinese) cabbage (about 1 pound)
• 2/3 cup chopped fresh flat-leaf parsley

Heat oil in a large Dutch oven over medium heat. Add leek, carrot, and celery; cook 8 minutes or until tender, stirring occasionally. Stir in broth and next 8 ingredients (broth through tomatoes); bring to a boil.

Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in cabbage; cover and cook 1 minute or until cabbage wilts. Stir in parsley.
Serves 9 (1 c.); 136 calories

VERDICT: This was a little too reminiscent of the cabbage-soup-diet cabbage soup.  Toss.