his nutrient-dense vegetable soup is satisfying and very low in calories-perfect for helping you kick off your healthy eating resolution! Try to cut the sweet potatoes and carrots a little smaller than the other vegetables so they all cook evenly. The wilted greens are delicate, so be sure to add only the amount you will eat presently and then add accordingly as you reheat any leftovers.

Ingredients:

• 1 teaspoon Napa Valley organic olive oil
  
• 1 medium onion, diced
  
• 1 small leek, white part only, diced
  
• 1 16-ounce bag C&W frozen petite sweet corn
  
• 2 medium orange-fleshed sweet potatoes (yams), peeled and finely diced
  
• 3 celery stalks, diced
  
• 1 zucchini, diced
  
• 1 yellow crookneck squash, diced
  
• 1 carrot, peeled and finely diced
  
• 1 15-ounce can Progresso cannellini beans, rinsed and drained
  
• 1 tablespoon fresh thyme leaves
  
• 3 bay leaves
  
• 6 cups Health Valley vegetable broth
  
• 3-4 leaves red chard, washed
  

Instructions:


1. Heat olive oil in a very large stockpot over medium heat. Add onion and leek and cook about 1 minute. Add all the remaining vegetables except for the chard and sauté for about 5 minutes. Add the beans, spices, and broth. Cook until vegetables are soft, about 20 minutes.
   

2. Discard the bay leaves. Use a hand-held immersion blender to puree half the soup or remove half of the soup and carefully puree in a blender or food processor. Add puree back to remaining soup. Simmer until slightly thickened.
   

3. Cut the tough stems off the bottom of the chard leaves. Split each leaf along the center stem line. Slice leaves crosswise into 2-inch thick strips. Add to soup and cook about eight minutes, until wilted. Serve immediately.