Slice carrots into 1/2 inch rounds. Coarsely chop onions.
Slice celery. Coat 12-qt stockpot with nonstick cooking spray.
Add carrots, onions, and celery to pot over medium-high heat.
Using garlic press, crush garlic into pot; cook 8 minutes or
until vegetables begin to soften, stirring occasionally.
Meanwhile, thinly slice cabbage (you should have 6 cups).
Trim green beans and cut each into thirds. Cut each zucchini
lengthwise in half, then slice crosswise into half-moons. Set
vegetables aside separately.
When carrots are tender-crisp, add tomatoes with their
liquid to saucepot, breaking up tomatoes with side of spoon.
Add cabbage, green beans, chicken broth, water, 1 tsp salt
and 1/4 tsp ground black 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.
You can boil a chicken and use the broth and chicken to make
this a great chicken vegetable soup. You can also add different
vegetables, rice, noodles, spaetzle, . . . . lots of possibilities!